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Corn Cake Recipe 2011-07-05 16:24:31

Corn and Cheese Cakes

Corn and Cheese Cakes

Adapted from Giada De Laurentiis

Corn Cake Recipe 2011-07-05 16:24:31

Ingredients

  1. 3 ears fresh white corn, husked and corn cut from the cob
    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

Directions

  1. In a food processor, pulse the corn into a chunky puree. Place in a medium bowl. Add the cheese, 1/2 cup breadcrumbs, chives, sour cream, chipotle chile, 1 tablespoon chipotle chiles in adobo, salt, and pepper. Stir until combined.
  2. Form the mixture into small balls and then flatten into patties, each about 1 1/2 inches in diameter and 3/4-inch thick. Refrigerate for 30 minutes.
  3. Coat the patties in the remaining 1/2 cup breadcrumbs and drizzle with olive oil.
  4. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the patties with olive oil and grill until toasted, 4 to 5 minutes each side.
  5. Arrange the corn cakes on a platter and top with a dollop of crème fraîche.

Serves 6.

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