• Web Exclusive
• Fast
• Vegetarian

Ingredients

2. 1 1/2 cups fresh corn kernels (from about 4 ears)
3. 1/2 cup milk
4. 1/4 cup heavy cream
5. 2 large eggs
6. 2 large egg yolks
7. 1 1/4 cups all-purpose flour
8. 1/2 teaspoon baking powder
9. 1 teaspoon salt
10. 2 tablespoons unsalted butter
11. 2 tablespoons extra-virgin olive oil

Directions

1. In a blender, combine 1 cup of the corn with the milk and puree until smooth. Add the heavy cream, eggs and egg yolks and blend. Transfer the mixture to a bowl and whisk in the flour, baking powder, salt and the remaining 1/2 cup of corn kernels.
2. In a large nonstick skillet, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil. Spoon rounded 2 tablespoon-size dollops of batter into the hot skillet and cook over moderately high heat, turning once, until golden, about 5 minutes. Transfer the corn cakes to a rack and keep warm. Repeat to make the remaining corn cakes, using the remaining 1 tablespoon each of butter and olive oil; adjust the heat if necessary. Serve hot.