Photo: Kelly Rossiter
If I buy too much corn at the farmers' market, which, truth be told is pretty much always, I sometimes grill the whole cobs all at once and then use up the corn kernals in other dishes. My husband's favourite way to eat leftover corn is in corn cakes. I've tried lots of recipes over the years, and this is the one I'm going to keep.The recipe calls for pulsing ingredients in the food processor, but in the interests of less clean up, I just chopped the corn up and threw all the ingredients into a bowl. I used leftover corn on the cob that was in my refrigerator and the recipe came together so quickly that you could easily make this for breakfast instead of pancakes. I used a sharp cheddar cheese, but you can use pretty much any kind of cheese you like.
I had some beautiful little heirloom tomatoes from the market, and a half an avocado, so I made a salsa to go on the side. You could add some sour cream, or some hot sauce, or some pickles if you like, or even a bit of maple syrup if you were making it for breakfast.
This recipe is from the website Quite Curious.
Farmhouse Corn Cakes
Fresh corn kernels from 2 ears corn
1 large egg
1/4 cup milk
1 tablespoon butter, melted
1/4 cup all-purpose flour
1/4 cup yellow or white cornmeal
1/3 cup of your favorite cheese (jack, mozzarella, cheddar, gruyere, etc)
2 tablespoons chopped fresh chives
1/2 teaspoon salt
A few good turns of freshly ground pepper
1. Pulse first 4 ingredients in a food processor 3 to 4 times or just until corn is coarsely chopped.
2. Stir together flour and next 5 ingredients in a large bowl; stir in corn mixture just until dry ingredients are moistened.
3. Spoon batter for each cake onto a hot, lightly greased griddle or large nonstick skillet to form 5-inch cakes (do not spread or flatten cakes). Cook cakes 3 to 4 minutes or until tops are covered with bubbles and edges look cooked. Turn and cook other sides 2 to 3 minutes.
Makes approx. six 5″ wide corn cakes.
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