Summer’s not over yet!
There’s still corn…
and more corn….
As summer slowly dwindles into fall, I find myself hanging on to the last of summer’s harvest.
The family is a bit burned out with ears of corn served at every meal – it was time to try something different.
This recipe was hanging out in my recipe box since last summer…
A tear out from the Wall Street Journal.
One of those “i’ve got to try this some day” recipes…
Why did I wait so long? I made this recipe to use up two of the lingering ears of corn in my frig begging me not to throw them out. Tonight’s menu was steak salad and this seemed like the perfect side!
These should have been the main course. A food fight almost broke out at the table as my daughter and Hubby were dividing up the cakes like gold.
And gold they were…
Start with fresh corn cut from two ears of corn.
Mix with polenta, chopped jalapeno and shallots, ground cumin seeds, Greek yogurt, egg yolk, salt and pepper.
Fold in egg whites and you’ll end up with a light batter.
Form into little patties and saute – I used coconut oil for sauteing.
The coconut oil can take the heat and produced a non-greasy patty.
Place on paper towels….
Serve it up! Take it from me – don’t serve these as a side – make them as a meal on their own!
Corn cakes and a side salad is all you’ll need….
What I was making a year ago: CORN BUTTERS!