Fresh Corn Cakes
Dress up these cakes with salsa and sour cream and serve as an appetizer. They're also delicious as a side dish, simply smeared with butter.
Yield: Makes 16 cakesPrep Time:
Cook Time:
Total Time:
Ingredients:
| 1 cup | fresh corn kernels (about 2 ears) |
| 1/4 cup | chopped green onions |
| 4 tablespoons | vegetable oil, divided |
| 2 | large eggs, separated |
| 1 | small can chopped, mild green chili |
| 1/4 cup | flour |
| 1/4 cup | yellow cornmeal |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | freshly ground black pepper |
Directions:
1. In a blender or food processor, pulse corn and green onions until chopped but not smooth. Transfer to a large bowl and stir in 2 tbsp. oil and the egg yolks. Stir in green chilis.
2. In another large bowl, combine flour, cornmeal, salt, and pepper. Add to corn mixture and mix thoroughly but gently.
3. In a large clean bowl, whisk or beat egg whites until soft peaks form. Fold into corn mixture.
4. In a large frying pan, heat 1 tbsp. oil over medium-high heat. Working in batches, drop large spoonfuls of the corn mixture into pan (do not spread or flatten). Cook until edges begin to set and undersides are browned, about 2 minutes. Flip and cook until cakes are browned and cooked through. Cook remaining batter the same way, adding oil as necessary. Serve hot. Note: Nutritional analysis is per cake.
Source: myrecipes.com
