Corn is in season! Every time I go to the store I can’t resist taking advantage of the fresh produce and the cheap prices. Who could resist five ears of corn for $1.00?! Since I have no self control when it comes to these exceptionally good deals, I have an abundance of corn (and now zucchini) in our fridge.
I found this recipe for corn cakes in the July’s Better Homes and Gardens Magazine. The corn cakes turned out great and it was very easy. They suggest serving them with sour cream, green onions, and tomatoes – I think they could easily be served with maple syrup.
1 Tbsp. vegtable oil or olive oil
1 1/4 cups corn kernels, freshly cut from the cob
1/4 cup all-purpose flour
1/4 cup coarse ground yellow cornmeal
1/4 tsp. kosher salt
1 tsp. baking powder
1/2 cup milk, plus additional for thinning batter
1 egg, lightly beaten
1 Tbsp. vegetable oil
1 Tbsp. finely chopped onion
1/2 cup sour cream (optional)
1/2 cup chopped fresh tomato (optional)
1/4 cup sliced green onion (optional)
1/4 cup crumbled ricotta salata or feta cheese (optional)
1. In a 12-inch nonstick skillet, heat 1 Tbsp. vegetable or olive oil over medium heat. Add the corn kernels in an even layer, sprinkle generously with salt. Cook, without stirring, for 3 or 4 minutes until the corn kernels are sizzling. Give the pan a shake and continue cooking about 16 minutes total, until kernels are browned. Reserve 2 Tbsp. of the browned corn for garnish.
2. Meanwhile in medium bowl whisk together flour, cornmeal, 1/4 tsp. salt, and baking powder. Whisk in milk, egg, and the 1 Tbsp. vegetable oil, mixing just until batter is smooth. Stir in chopped onion and remaining browned corn.
3. Wipe out skillet with a lightly oiled paper towel and heat over medium heat. Drop batter by 1 or 2 Tbsp. measures; cook until browned on one side and batter appears set, about 1 minute. Turn and cook 1 additional minute or less. Repeat with remaining batter. Set aside and keep warm.
4. Top each griddle cake with sour cream/yogurt if desired, chopped tomato, reserved browned corn kernels, sliced green onion, and the ricotta salata or feta cheese. Salsa Verde or maple syrup would also make a great addition