Simple Corn Cakes
If I had to pick a favorite recipe in the book I couldn't narrow it down in my lifetime, I love them all but if I had to pick a top ten list this recipe would be on it. These are so delicious especially at the height of corn season but I've made them with frozen corn and they're good too. This is a base recipe that stands on its own but feel free to add mint, basil, or even cheese such as feta or parmesan. I like to eat them plain but they're a wonderful backdrop to grilled shrimp topped with mango papaya salsa too.
Tip: Six eggs divided among four people isn't excessive but if you want to cut calories, cut back on the yolks (for every yolk you delete, add two egg whites).
Yield: 4 Servings
Ingredients
|
|
| 6 | eggs |
| 4 | cups fresh corn kernels |
| 1/4 | cup minced sweet onion such as Vidalia |
| 1/2 | cup flour |
| 2 | Tablespoons sugar |
| 1 | teaspoon kosher salt |
| 1 | Tablespoon melted butter |
| 1/4 | teaspoon coarse pepper |
| 4 | teaspoons olive oil or less |
|
|
 |
In
a large bowl, beat the eggs until blended. Stir in corn, onion, flour, sugar,
salt and butter. Season with pepper. Place one-teaspoon olive oil in a large
non-stick skillet, over medium high heat. When hot but not smoking, ladle
batter into pan, using about 2 tablespoons batter for each pancake. Cook
2-3 minutes per side or until golden. It shouldn't be necessary but if pan
requires more oil add another teaspoon of oil to cook second batch of pancakes.
Keep the first batch warm in a 200° oven until all pancakes are cooked.
|