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Grilled Corn Cakes
© Stefan Anderson

Grilled Corn Cakes

  • ACTIVE: 40 MIN
  • TOTAL TIME: 55 MIN
  • SERVINGS: Makes about 12 corn cakes
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

For a roasted flavor, you can also "pan-grill" corn, either whole ears or kernels, in a well-seasoned cast-iron skillet.

  1. 3 large ears of corn
  2. 1 cup all-purpose flour
  3. 1 teaspoon salt
  4. 1/2 teaspoon baking powder
  5. 1/2 teaspoon Old Bay seasoning
  6. Cayenne pepper
  7. 1 large egg, beaten
  8. 1/2 cup buttermilk
  9. 1/2 cup whole milk
  10. Vegetable oil
  11. 1 1/2 tablespoons unsalted butter
  1. Light a grill. Shuck the corn, leaving on the last thin layer of green husk. Grill the ears over a hot fire, turning them frequently, until charred all over, about 10 minutes. Transfer the ears to a large bowl. Cover with plastic wrap and let steam for about 20 minutes. Unwrap the corn and cut the kernels off the cobs; you should have about 2 cups of kernels.
  2. Preheat the oven to 350°. In a large bowl, whisk together the flour, salt, baking powder, Old Bay and a pinch of cayenne. In a small bowl, beat the egg with the buttermilk and whole milk and pour the mixture over the flour. Add the corn kernels. Using a rubber spatula, stir lightly just until the ingredients are blended.
  3. Lightly oil a large cast-iron skillet and set it over moderately high heat. When the skillet is hot, add four 1/4-cup-size dollops of batter, spacing them evenly. Add 1/2 tablespoon of butter to the skillet and tilt to let the butter run under the cakes. Cook the corn cakes until browned on the bottom, about 3 minutes. Turn and cook until lightly browned on the second side, about 1 minute longer. Transfer the corn cakes to a rimmed baking sheet; repeat with the remaining batter and butter. Reheat the corn cakes in the oven for about 3 minutes and serve hot.
Make Ahead The corn can be grilled up to 2 days ahead and refrigerated. The corn cakes can be made early in the day and reheated before serving.
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