It was a fabulous season for corn on the cob…super sweet and tender. Our favorite produce stand will be closed for the season in a week, so I purchased a few ears of corn to make this delicious recipe.
Fresh Corn Cakes…adapted from Southern Living
2 1/2 cups fresh corn kernels (about 5 ears) or substitute frozen corn kernels, defrosted*
3/4 cup milk
3 tablespoons butter, melted
3/4 cup flour
3/4 cup yellow corn meal
8 ounces shredded mozzarella cheese
2 tablespoons chopped chives
1 teaspoon salt
1 teaspoon freshly ground pepper
Stir together batter ingredients: eggs, milk, butter, flour, corn meal, salt and pepper. Add corn, cheese and chives.
Spoon 1/8 cups of batter onto hot, lightly oiled non-stick frying pan. Do not flatten. Allow to cook 3-4 minutes till edges start to brown. Flip and cook the other side 2-3 minutes.
*You may roughly chop the corn if you prefer a finer texture.