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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. Slideshow: Corn RecipesRecipe from Food & Wine Best New Chefs All-Star Cookbook 

Stuart Brioza

Gallery

Credit: © Chris Court

Recipe Summary

total:
35 mins
Yield:
4 to 6 first-course servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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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