Corn Cakes With Smoked Corn
Updated Oct. 11, 2023
- Total Time
- 30 minutes
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
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Ingredients
- 3cups fresh corn kernels
- 1cup milk
- ⅔cup cornmeal
- ⅔cup flour
- ½teaspoon baking powder
- Coarse salt and freshly ground pepper to taste
- 4eggs
- 4egg yolks
- ½cup unsalted butter, melted
- ½cup chives, chopped
- 4 to 6tablespoons clarified butter
- 1cup smoked corn relish
- 6tablespoons creme fraiche
- 3tablespoons basil leaves, snipped fine
Nutritional analysis per serving (8 servings)
452 calories; 28 grams fat; 15 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 46 grams carbohydrates; 3 grams dietary fiber; 13 grams sugars; 9 grams protein; 473 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Process the corn kernels in a food processor with the milk until chunky but somewhat creamy (about 30 seconds).
- Step 2
In a mixing bowl combine the cornmeal, flour, baking powder, salt and pepper. Add the corn and mix well.
- Step 3
In a separate bowl, combine the eggs, egg yolks and butter. Add the cornmeal mixture, mix thoroughly and stir in the chives.
- Step 4
Heat one tablespoon clarified butter in a small non-stick skillet. Add a ladleful of batter and saute on both sides. Keep warm. There should be enough batter for three small pancakes a person. Use the rest of the butter as needed.
- Step 5
To serve, arrange three pancakes on each plate and garnish with smoked corn relish, a dollop of creme fraiche and a spoonful of basil leaves on top of each pancake.
Private Notes