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
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.
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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