<< Back

Fresh Corn Cakes

* adapted from Joy of Cooking

 

Cut and scrape the kernels from:

5 ears sweet corn (about 2 1/2 cups)


Place the corn and pulp in a large bowl and stir in:

2 large egg yolks, lightly beaten (Reserve egg whites in a separate bowl)

2 tbsp. all-purpose flour

1 tbsp. sugar

1/4 tsp. salt

1/8 tsp. ground black pepper

 

Beat until the peaks are still but not dry:

2 large egg whites

 

Fold the egg whites into the corn mixture. Heat in a large pan or griddle over high heat until hot:

2 tbsp. butter or vegetable oil

 

Drop in the batter, a heaping tablespoon at a time. Reduce the heat to medium and cook until lightly browned on the bottom, about 2 to 3 minutes. Turn once and cook the second side until lightly browned. Take care not to overcook them. Serve immediately.

4 servings

*This recipe calls for a non-stick pan, which I do not have. I used a large cast-iron griddle, and just put a little butter on the griddle (about 1 tbsp.) and let it melt and spread around, before putting each round of cakes on to cook. This worked very well. I used a spatula in one hand and a butter knife in the other to get them cleanly onto the spatula for flipping. They are tender and a bit trickly to flip, but well worth the trouble! Delicious!