Active Time
N/A
Total Time
35 MIN
Yield
Serves : 4 to 6 first-course servings
© Chris Court

How to Make It

Step 1    

In a large saucepan of salted boiling water, cook the corn until crisp-tender, 3 to 5 minutes. Transfer to a plate and let cool completely, then cut the kernels off the cobs.

Step 2    

In a large bowl, beat the egg with the water. Sift the flour, salt and baking powder over the egg and whisk until a batter forms. Stir in the corn kernels and scallions.

Step 3    

In a large nonstick skillet, heat the 1/4 cup of canola oil until shimmering. Spoon a scant 1/4 cup of the batter into the skillet for each pancake and cook over moderate heat until browned on the bottom, 1 to 2 minutes. Flip the cakes and top each with a piece of cheese. Cook until the cheese just starts to melt and the corn cakes are cooked through, about 2 minutes longer. Transfer the corn cakes to a serving platter and season with black pepper. Repeat with the remaining batter. Serve warm.

Make Ahead

The batter can be refrigerated overnight. Stir in the corn and scallions before cooking.

Suggested Pairing

Ripe, full-bodied California Chardonnay.

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