Sauteed Corn Cakes
Posted on November 16th, 2017

Sauteed Corn Cakes

  • ​1 1/4 cup whole kernel corn, scraped from cob
  • 1 egg yolk, lightly beaten
  • 1 cup chopped yellow bell pepper
  • 3 1/2 tablespoons white cornmeal
  • 3 tablespoons flour
  • 2 tablespoons milk
  • 1 tablespoon chopped chives
  • 1 teaspoon fresh thyme
  • 1/8 to 1/2 teaspoon crushed red pepper, or to taste
  • Salt and black pepper to taste
  • 3 egg whites, stiffly beaten
  • 2 cups créme fraîche or sour cream
1. ​Process 2/3 of the corn in a food processor or blender until puréed.
2. Combine the puréed corn, remaining whole kernel corn, egg yolk, yellow pepper, cornmeal, flour, milk, chives, thyme, red pepper, salt and black pepper in a bowl and mix well. Stir in 1/3 of the egg whites. Fold in the remaining egg whites.
3. Pour 1/8 to 1/4 cup of the batter onto a hot greased griddle. Pat lightly with spatula.
4. Bake until golden brown on both sides, turning once. Repeat the process with the remaining batter.
5. Serve with créme fraîche or sour cream.
Yield: 12 to 15 servings

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