Fresh Corn Cakes
I can’t believe it is September already and fall is just around the corner. It’s almost time to say good-bye to a summertime favorite, corn straight off the cob, grilled to sweet, golden caramelized goodness and brushed with a little butter. Delicious!
To make the most of our all too-short local corn season I always add a few extra cobs to the grill or pot. Once cool enough to handle, the kernels are easy to slice from the cobb.
The kernels make a tasty addition to any number of salads, or freeze them to add to chili, soups and stews in the dead of winter when corn season is just a distant memory.
This week we have been enjoying some tasty little corn cakes that I made with some of the grilled kernels.
Topped with fresh tomato and a dollop of sour cream, they make a nice light lunch or a great appetizer. Or serve them for breakfast with a healthy drizzle of maple syrup. The sweet, smokiness of the maple syrup contrasts wonderfully with the little bit of heat in the corn cakes.
They can be made a day or two ahead of time, then serve at room temperature or pop into a warm oven to reheat.
Enjoy!
Ingredients
- 375 ml cooked corn kernels from 2 to 3 ears of corn on the cob
- 1 finely chopped jalapeño or hot red pepper
- 1-2 Tbsp fresh thyme leaves
- 175 ml all-purpose flour
- ½ tsp granulated sugar
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- 1 egg
- 125 ml buttermilk
- 1 tbsp melted butter
- Canola oil for frying
Instructions
- Grill or boil the corn until the kernels are soft, about 6-8 minutes. Allow to cool then slice the kernels from the cob and place in a bowl, separating the kernels with your hands. Add the diced jalapeño and picked thyme leaves and stir until evenly distributed.
- In a large bowl, mix together the flour, sugar, baking soda, baking powder and salt. Add the corn mixture and stir to combine. In a separate bowl, whisk the egg and buttermilk, then whisk in the melted butter. Add to the flour mixture and stir to combine well.
- In a separate bowl, whisk the egg and buttermilk, then whisk in the melted butter. Add to the flour mixture and stir to combine well.
- In a non-stick skillet, heat the canola oil over medium heat. For each corn cake, spoon 1 tablespoon of batter onto the skillet and gently press down to form a thick flat cake. You should be able to fit 3-4 cakes in the skillet at a time. Note: For smaller, appetizer sized cakes use ½ tablespoon of batter.
- Cook the corn cakes 35 to 40 seconds, until the bottom side is golden. Using a firm spatula, turn and cook until the other side is browned, another 35 to 40 seconds. If cakes are browning too fast, lower the heat so the cakes will cook through in the centre. Remove to a baking rack to cool. Repeat with the remaining batter, adding more oil to the pan when needed and stirring the batter from time to time.
- Serve warm or at room temperature topped with a dollop of sour cream and some diced tomato for a light lunch or appetizer or serve for breakfast with a good drizzle of maple syrup.
- Corn cakes can be made ahead of time. They will keep 2-3 days, refrigerated in a covered container.