Farmhouse Corn Cakes

Photo by Quite Curious

There’s a million ways to eat corn, but one of the fastest, most fun ways to prepare corn is to quickly mix together a batter for all-American, hot griddle corn cakes. Yep – fresh corn kernels bursting with flavor, crunchy cornmeal, a sharp kick of cheese, and the perfect balance of sweet and savory.

Blog post: http://www.quitecurious.com/farmhouse-corn-cakes/

Ingredients

Fresh corn kernels from 2 ears corn
1 large egg
1/4 cup milk
1 tablespoon butter, melted
1/4 cup all-purpose flour
1/4 cup yellow or white cornmeal
1/3 cup of your favorite cheese (jack, mozzarella, cheddar, gruyere, etc)
2 tablespoons chopped fresh chives
1/2 teaspoon salt
A few good turns of freshly ground pepper

Six 5″ wide corn cakes

Directions

1. Pulse first 4 ingredients in a food processor 3 to 4 times or just until corn is coarsely chopped. (I like having corn chunks in mine)

2. Stir together flour and next 5 ingredients in a large bowl; stir in corn mixture just until dry ingredients are moistened.

3. Spoon batter for each cake onto a hot, lightly greased griddle or large nonstick skillet to form 5-inch cakes (do not spread or flatten cakes). Cook cakes 3 to 4 minutes or until tops are covered with bubbles and edges look cooked. Turn and cook other sides 2 to 3 minutes.

4. Garnish with tomatoes, sour cream, avocado, or a dash of hot sauce. Be creative!