- 8 ears of corn, shucked
- About 1/2 cup all-purpose flour
- 1 large egg, lightly beaten
- 3 scallions, thinly sliced
- 3 tablespoons minced parsley
- 1 3/4 teaspoons salt
- 1/4 teaspoon freshly ground pepper
- Unsalted butter, for frying
- 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.
- 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.
To pull together the smoky, sweet and spicy flavors of the salmon, corn cakes and relish, try a white wine from California.