We have a lot of corn-on-the-cob in this house. The kids love it, but I tend to over-buy the ears at Costco. Today, listening to this interview on Fresh Air by two chefs I admire, I was inspired to turn a couple of those ears of corn into corn cakes. I looked at a few recipes and made something that worked great for our family. We served it as break-fast-for dinner with veggie sausages, blueberries and yogurt, but it also makes a great side dish for a more typical dinner. You can add chives or herbs, but I left ours plain for easier acceptance at the table by my children.
Makes 6 Corn Cakes
2 Ears of Corn, shucked
1T melted butter
¼ C skim milk
¼ C cornmeal
¼ C flour
½ t Kosher salt
2T shredded parmesan or gruyere cheese
- Grate the corn on the large holes of a grater, or cut off the kernels and process in a mini-processor. Transfer to a medium bowl.
- Beat together grated corn, milk, egg and butter.
- In a small bowl, mix dry ingredients, plus cheese. Add to wet ingredients and mix to combine.
- Heat the griddle to medium and spray with canola or vegetable oil.
- Cook as you would a pancake—about ¼ C mix on the griddle per cake, flipping when edges are cooked.