All Simple Vegetable Recipes


Simple Corn Cakes Cooking Recipes

Corn Cakes

 

I like to garnish these savory cakes with black bean salsa, partnered with a grilled fresh tuna steak. This corn cakes are so simple to cook, yet healthy recipes.

 

Makes 6 servings

  • 2 cups cooked fresh corn kernels, cut from the cob (4 to 5 ears), or 2 cups thawed frozen corn kernels; or 2 cups drained canned corn kernels

  • 1 large egg

  • 1/2 cup milk

  • 1 clove garlic, pressed (optional)

  • 1 cup fresh bread crumbs

  • Salt and freshly ground black pepper to taste

  • 1/4 cup chopped fresh parsley

  • 5 tablespoons butter, melted

  1. Puree half of the corn in a blender. Add the egg, milk, garlic, and the bread crumbs. Puree until very smooth. Pour the mixture into a medium size bowl. Season well with salt and pepper. Stir in the remaining corn and the parsley. Chill for 1 hour.

  2. Melt 1 tablespoon of the butter in a large heavy skillet set over medium high heat. Pour in the batter by tablespoonfuls to form 2 1/2 inch pancakes, spacing well apart. Fry turning once, until golden brown on both sides, 2 to 3 minutes per side. Remove the finished cakes from the skillet and keep warm. Continue with the remaining batter, adding the butter, 1 tablespoon at a time before spooning in the batter. Serve very hot.

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