Fresh Summer Corn Cakes – What a treat!

 

Ripped this recipe out of my August OPRAH magazine while at the beach last week-end. I LOVE summer corn, and the ingredients had me intrigued. These corn cakes are just as delicious as I thought they’d be. Serve with a dollop of salsa or sour cream on top.. add additional finely chopped veggies or spices as you prefer..just make sure they stay moist enough to shape into cakes and fry -Delicious, impressive looking and easy to make ahead and keep warm for a buffet.

 

  • 2/3 cup all purpose flour (I used a bit less)
  • 1 1/2 tsp salt
  • 3/4 tsp baking powder
  • 3/4 tsp paprika (I used some Chipotle powder)
  • pepper to taste
  • 3 cups corn kernels. (I put 5 ears in a pot of water and boiled them for about 6 mins. let them cool, removed kernels.)
  • 3/4 cup cheddar cheese shredded
  • 3 chopped scallions. (I used chopped  green onion)
  • 2 large, beaten eggs
  • About 3 TBSP olive oil- for frying
  • I added finely chopped red pepper, garlic and jalapeño powder.

 

Mix all the ingredients together well with a spatula, adding the egg mixture last and making sure everything is well combined. Texture should be sticky enough to mold into small patties.

Before I placed the cakes on a plate to refrigerate, I dredged each one in a bit of flour, tapping off all the excess. I felt like this created a better seal that would help them keep their shape. I think it also prevented the cheese from melting out when I fried them.

Remove the cakes from fridge about an hour before you cook them so they can come back to room temperature. Fry them gently on Med-low in oil, turning them once when browned.

These cakes are super flavorful if you add enough spice and a bit on the drier side so some kind of topping like salsa is perfect for them!

 

Recipe by Nikki Dinki, author of an intriguing new cookbook entitled: “Meat on the Side”

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