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Grilled Corn Cakes

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


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  • Total Time:
  • Servings: Makes about 12 corn cakes

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  • 3 large ears of corn
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon Old Bay seasoning
  • Cayenne pepper
  • 1 large egg, beaten
  • 1/2 cup buttermilk
  • 1/2 cup whole milk
  • Vegetable oil
  • 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.

Contributed By Photo © Stefan Anderson Published May 2006

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