Friday, August 17, 2012

Corn Cakes

Don't you just love summer!

All the fresh fruits and vegetables.  I'm in heaven!

Today is CORN day.  It's all about corn.  I love corn, sweet, ripe, plump kernals of corn.  I would eat it every day of the summer if I could.  This year the corn is juicy and sweet, but not so plentiful because of the lack of rain for the farms.  So make sure to buy your corn now while the farmer's markets and stores still have some available.  We may run short on it before the end of the season.

Corn is such a versatile item.  You can make it many ways and create so many different dishes with it.  I love grilled corn, corn salad, corn in my salad...I've even tried sweet corn ice cream!  Sounds funny, but it is so delishhh!  

Today we are going to make Corn Cakes.  A great summer side dish.  Typically Southern, but they are popping up every where.  Great served at a brunch with a little honey.  Another great idea is to add a little cheese, or turn them in to small appetizers and add a little latin flavor with some chopped peppers.  How ever you serve them they are fresh and wonderfully tasty.  

Below is a basic recipe, but feel free to add in your favorites flavors.  Enjoy some fresh corn dishes this summer!

Here are some other great recipes with corn:
Mom's Cornbread
Heirloom Tomato and Grilled Corn Salad
Cowboy Salad

Fresh Corn Cakes

serves 4-5

1 c fresh corn kernels (about 2 ears)
1/4 c chopped chives
4 T canola oil
2 large eggs, separated
1/4 c flour
1/4 c yellow cornmeal
1/2 t salt
1/4 t freshly ground black pepper

In a food processor, pulse corn and chives until chopped but not totally smooth. Transfer to bowl and stir in 2 T oil and the egg yolks.

In another large bowl, combine flour, cornmeal, salt, and pepper.   Add to corn mixture and mix well.

In another medium bowl, whisk egg whites until soft peaks form.  Fold into corn mixture.

In a large frying pan, heat 1 T of oil over medium-high heat.   Drop large spoonfuls of the corn mixture into pan (do not spread or flatten).   Cook until edges begin to set and the bottoms are brown, about 2 minutes.   Flip and cook until cakes are brown and cooked through.   Repeat with remaining batter, adding oil as necessary.  Serve hot with a dollop of sour cream or even yogurt mixed with a little chive.  

shared on :
The Weekend Potluck


  1. Those look so good! And, I like the yogurt w/ chives, great idea!

  2. Along with green-salad and it would be a wonderful meal for me :)
    These corn-cakes/muffins look great :)



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