Corn Cakes
Minimally Adapted from Diana Henry’s A Bird In The Hand
Yield: approximately 16 corn cakes
Prep: Corn cakes are fast and easy: you pour the ingredients into the processor, pulse, then fry. The cakes cook quickly, needing only two minutes per side. Batter may be prepared and refrigerated a few hours in advance.
1/3 cup cornmeal
1/2 cup all-purpose flour
1 2/3 cups corn kernels (2 large ears corn)
3 large eggs, lightly beaten
1/3 cup milk (I used Half and Half)
3/4 teaspoon red pepper flakes or chile pepper flakes
2 scallions, trimmed of hairy tips, cleaned, roughly chopped
1 large garlic clove, peeled
3-4 ounces parsley
1 teaspoon sea salt (if using table or kosher salt, start with 1/2 tsp)
1 teaspoon black pepper
Optional addition:
3 tablespoons unsalted butter, melted
Peanut or Canola oil for frying
Remove corn from cob by grasping cob’s stem in non-dominant hand. Place other end of cob in large bowl. Using a sharp knife, slice downward so kernels fall off in slabs.
Place cornmeal, flour,eggs, milk, red pepper, scallion, garlic, parsley, salt, pepper and optional butter in a food processor. Pulse a few times until mixture is well-blended but not completely liquid; you want the corn visible.
Pour batter into a bowl. Taste small amount for seasoning: add salt or hot pepper if needed.
Batter may be refrigerated at this point for several hours. Cover with foil or plastic wrap. Allow to come to room temperature before using.
To make corn cakes, film bottom of nonstick pan with oil. Heat to medium flame. Using a ladle or spoon, pour batter into pan. I like a cake that’s about 2-3 inches across. Watch the heat; these are easy to burn.
Corn cakes will cook quickly, needing only about 2 minutes per side. When cake is brown, flip and cook on second side. Repeat until batter is used up. You may need to add oil as you go.
You should get 16-17 corn cakes.
Corn cakes go with just about any food, or may be eaten alone with a green salad. Leftovers will get a bit soggy. They are best reheated in a low oven.