Corn Cakes With Smoked Corn
Updated October 10, 2023
- Total Time
- 30 minutes
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Rating
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Ingredients
3 cups fresh corn kernels
1 cup milk
⅔ cup cornmeal
⅔ cup flour
½ teaspoon baking powder
Coarse salt and freshly ground pepper to taste
4 eggs
4 egg yolks
½ cup unsalted butter, melted
½ cup chives, chopped
4 to 6 tablespoons clarified butter
1 cup smoked corn relish
6 tablespoons creme fraiche
3 tablespoons basil leaves, snipped fine
Nutritional analysis per serving (6 to 8 servings)
46 grams carbs; 213 milligrams cholesterol; 452 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 15 grams saturated fat; 28 grams fat; 3 grams fiber; 473 milligrams sodium; 9 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Process the corn kernels in a food processor with the milk until chunky but somewhat creamy (about 30 seconds).
- Step 2
In a mixing bowl combine the cornmeal, flour, baking powder, salt and pepper. Add the corn and mix well.
- Step 3
In a separate bowl, combine the eggs, egg yolks and butter. Add the cornmeal mixture, mix thoroughly and stir in the chives.
- Step 4
Heat one tablespoon clarified butter in a small non-stick skillet. Add a ladleful of batter and saute on both sides. Keep warm. There should be enough batter for three small pancakes a person. Use the rest of the butter as needed.
- Step 5
To serve, arrange three pancakes on each plate and garnish with smoked corn relish, a dollop of creme fraiche and a spoonful of basil leaves on top of each pancake.
Private Notes