Try these corn cakes as a summertime vegetarian main course, served with a salad--or make them smaller, for an appetizer.
1 large egg
1 cup milk
3/4 cup medium-grind cornmeal, preferably stone-ground*
1/2 cup flour
1/2 teaspoon kosher salt
2 teaspoons baking powder
1 teaspoon chopped fresh marjoram leaves
3 green onions, chopped, plus sliced onions for garnish
1 jalapeño chile, seeded and chopped
2 cups fresh corn kernels
1/4 cup vegetable oil
Sour cream or Greek yogurt
How to Make It
Whisk egg and milk together in a medium bowl. Add cornmeal, flour, salt, baking powder, and marjoram, stirring to combine. Fold in chopped onions, jalapeño, and corn.
Heat 2 tbsp. oil in a large nonstick frying pan over medium heat. Scoop 1/4-cup portions of batter into pan. Cook, turning once, until puffed and browned, about 6 minutes total. Repeat with remaining batter, adding more oil between batches. Serve with sour cream and sliced onions.
*Buy in a well-stocked grocery store or natural-food store.