Recently I was in need of a seasonal appetizer that would satiate both vegetarians and carnivores alike. After watching an episode of Giada at Home, I decided to try her grilled corn and cheese cakes. Instead of using frozen corn, I substituted fresh corn cut off the cob.
The recipe has mixed reviews, and I was a little worried that the resulting bite wouldn't be embraced by my all-female guests. However, these cakes blew my friends and I away! They were amazing.
The corn flavor is enhanced by spicy pepper Jack cheese, and the panko provides a perfectly crisp crust. Although they are rich, they're not heavy; they are satisfying and filling but still light. These cakes pair perfectly with a glass of sparkling wine! I highly recommend you make this hors d'oeuvre. Get the recipe here.
3 ears fresh white corn, husked and corn cut from the cob Serves 6.
3/4 cup shredded pepper Jack cheese (3 ounces)
1 cup fine plain panko breadcrumbs, divided
1/3 cup chopped fresh chives
1 chipotle chile in adobo, minced
1 tablespoon sour cream
2 tablespoons minced cilantro, divided
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1/2 cup crème fraîche, for serving
3 ears fresh white corn, husked and corn cut from the cob