Corn Cakes with Fresh Corn and Chives
heather ditrolio
Vegetarian appetizer, great as a Mexican side!
ingredients
- 1 fresh ear of corn or 1/2 cup frozen whole kernel corn
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 cup boiling water
- 1 cup yellow cornmeal
- 1/4 cup milk
- 1 slightly beaten egg
- 1 tablespoon snipped fresh chives
- 3 tablespoons cooking oil
- 1 teaspoon snipped fresh chives or cilantro (optional)
- 1/3 cup dairy sour cream
directions
- 1
1. Cut corn kernels from cob and measure 1/2 cup. In a small bowl combine flour, baking powder, sugar, and salt. Set aside.
- 2
2. In a medium bowl stir boiling water into cornmeal to make a stiff mush. Stir in milk until smooth; then stir in fresh or frozen corn, egg, and the 1 tablespoon chives. Add flour mixture and stir just until combined.
- 3
3. In a large skillet heat 2 tablespoons of the oil over medium heat. Drop batter by rounded tablespoons into hot oil. Cook for 3 to 4 minutes or until golden brown, turning once. Transfer to a serving platter; cover and keep warm.
- 4
4. Repeat with remaining batter, adding the remaining 1 tablespoon oil.
- 5
5. Meanwhile, if desired, stir the 1 teaspoon chives into the sour cream. Serve sour cream with the corn cakes.
Source: YumSugar
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