With summer coming to an end, nothing beats the sweet taste of summer corn. Corn’s sweet flavors are great for any meal and make it a versatile ingredient. My family and I enjoy grilling the whole cob and adding compound herb butter to it. So, what do you do with the extra cobbs to make something unique your family would enjoy? Summer corn cakes are great way to use leftovers and still have great summer corn. The following recipe makes eight 4-inch cakes.
Ingredients – Corn Cakes
- 2 cups (480 g) corn kernels, divided in half (from about 3 ears)
- 2 tablespoons (30 g) butter, plus more for cooking
- ½ cup (120 mL) buttermilk
- ½ cup (120 g) red onion, small diced
- ½ cup (120 g) fresh cilantro, finely chopped
- ¾ cup (180 g) all-purpose flour
- ½ cup (120 g) cornmeal
- 1 teaspoon (5 g) baking powder
- ½ teaspoon (2 g) baking soda
- Pinch of salt and pepper
Ingredients – Topping
- 1 cup (240 g) sour cream
- ½ cup (120 g) of cilantro, chopped
- ¼ jalapeno, fine diced
- ½ cup (120 g) corn kernels
- 1 lime, juiced
- Salt and pepper
- In a blender, purée half of the corn kernels, butter and buttermilk until mostly smooth.
- Transfer to a bowl. Mix in remaining corn kernels, onion and cilantro.
- In a separate bowl, thoroughly combine all dry ingredients.
- Add wet ingredients to the dry, and mix until just combined.
- In a skillet, melt some butter over medium heat and add two heaping tablespoons of batter for each pancake.
- Cook about 2 minutes per side or until cooked through.
- Season with salt and pepper and set aside.
- For the topping: mix sour cream, jalapeno, lime juice and corn with cilantro, plus a pinch of salt and pepper.
- Spoon mixture over corn cakes.
If you have any questions about this recipe, contact me at email@example.com.