Sweet Corn Pancakes with Mt. Tam Cheese
- TOTAL TIME: 35 MIN
- SERVINGS: 4 to 6 first-course servings
Stuart Brioza's corn cakes are puffy in the center and crispy at the edges, with lots of crunchy corn inside and melted cheese on top. He loves Mt. Tam, a triple-cream cow's milk cheese from California's Cowgirl Creamery; St. André is delicious here, too.
- 3 large ears of corn, shucked
- 1 large egg, lightly beaten
- 1 1/4 cups water
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon baking powder
- 1/2 cup finely chopped scallions
- 1/4 cup canola oil, plus more as needed
- 2 ounces triple-cream cheese, such as Cowgirl Creamery’s Mt. Tamor St. André, cut into 1/2-inch pieces
- Freshly ground black pepper
- 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.
- 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.
- 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.
Ripe, full-bodied California Chardonnay.