Active Time
N/A
Total Time
N/A
Yield
Serves : MAKES ABOUT 12 CORN CAKES

Serve the corn cakes with hot-smoked salmon and the Red and Green Bell Pepper Relish. You can substitute frozen corn for fresh: Use 1 1/2 cups lightly pureed kernels and 1 cup whole kernels.  Delicious, Quick Side Dishes

How to Make It

Step 1    

Grate 6 ears of corn on the large holes of a box grater set in a medium bowl. Cut the kernels from the remaining 2 ears with a sharp knife and add to the bowl. Add 1/2 cup of the flour, the egg, scallions, parsley, salt and pepper; stir until a thick batter forms. Add more flour if the batter seems thin. It should have the consistency of a very thick cake batter.

Step 2    

Melt 1 tablespoon of butter in a large cast-iron skillet. Working in batches, spoon a scant 1/4 cup of the batter into the skillet for each corn cake and cook over moderate heat until golden brown, about 4 minutes per side. Wipe out the pan and repeat with additional butter and batter. Serve the corn cakes hot.

You May Like