Most of the dinner parties that I have done over the summer include corn cakes. It's not that I only offer corn cakes as hor'douverves, its that people always seem to choose them. In fact, anytime that I put them on the menu proposal (meaning that there are over 30 hor'douvres to choose from) people still choose them. I think there is just something about fresh summer corn.
Its not just dinner party people....people who are regular personal chef clients repeatedly choose corn cakes, no matter what protein (beef, fish or vegetarian) seem to come with them. These corn cakes have made the 'hall of fame' of dishes.
I think these are best served slightly warm or room temperature. Dollop the cakes with some fresh, simple and chunky guacamole (onions, lime juice, tomatoes and red onion).
Fresh Corn Cakes (Serves 4; Make about 8 Cakes)
- 2 2/3 c. corn
- 1/2 red onion, brunoise
- 1/4 red pepper, brunoise
- 2 eggs, beaten
- 1/4 c. cilantro, chopped
- 3 Green onions, sliced
- 1 c. milk
- 1 c. APF
- 1 t. Baking Powder
- sea salt
- veggie or canola oil (1 T. for cakes and oil for frying)
- Combine all ingredients in bowl.
- Bring oil to 400 degrees.
- Dollop corn cakes in pan and fry until golden brown.
- Remove and place papertowel to soak extra oil.