Tag Archives: corn

Recipe: Corn Cakes with Fresh Corn & Green Onions

Browsing through some recent issues of Cooking Light for the pretty pictures recipe inspiration, I came across these “Silver Dollar Corn Cakes.” As I do love my pancakes, I was intrigued by this more savory variant. Turns out that we had bought corn and green onions in our last shopping and so had almost all the ingredients on hand.

IMG_5803

The corn cakes turned out really well, acting not as a side but as the main event for our dinner, complementing chard and green beans. F thought they were great — even with ketchup! I could also imagine them being good with a dollop or two of sour cream. These are basically cornbread in pancake form, so they’d be great alongside any meaty main. We actually enjoyed the leftovers with fried eggs for Saturday brunch. I made most of my corn cakes bigger than silver dollar-sized, in part because that shortened the cooking time, but the little ones are so cute that I might do them all small next time.

Corn Cakes with Fresh Corn & Green Onions (adapted from Cooking Light Aug 2014; serves 3-5)

Ingredients

  • 1 cup cornmeal
  • 1/2 cup plain flour
  • 1 tsp sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 – 1.25 cups buttermilk
  • 2 eggs
  • 3 cups fresh corn kernels (from 3 cobs)
  • 4 green onions, minced

Procedure

  • In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  • In a separate bowl, whisk together the buttermilk and eggs.
  • Stir the dry mixture into the wet mixture, then stir in the corn kernels and green onions.
  • Heat a nonstick pan over medium heat. Add dollops or ladlefuls of batter to the pan and cook about 2 minutes per side.

Enjoy!

Advertisements

Recipe: Fresh Corn & Avocado Salad with Basil & Lime

Visiting my parents in the summer is always fun, in part because there are always so many delicious fresh/seasonal fruits and veggies around the house. My dad and I, finding ourselves alone for dinner on a Friday evening, improvised with what ingredients we had and created a colorful and healthy spread: He made delicious BBQ chicken and I came up with this salad, inspired by Mark Bittman. Add some grilled eggplant, and you have a perfect summer meal.

IMG_5776

Fresh Corn & Avocado Salad with Basil & Lime (inspired by Mark Bittman; serves 3-4)

Ingredients

  • 2-3 generous handfuls of your favorite salad greens
  • 4 cobs of fresh corn, blanched & kernels cut off
  • 1 ripe avocado, diced
  • handful of fresh purple basil, minced (feel free to use “normal” green basil)
  • small handful of fresh mint, minced
  • juice of 1 lime
  • 1-2 glugs olive oil
  • to taste: salt & pepper

Procedure

  • Bring a large pot of water to boil and blanch the corn cobs in it for about 5 minutes. Remove the corn from the water, let cool, then cut the kernels off the cobs.
  • Combine the corn kernels, diced avocado, minced herbs, and salad greens in a large salad bowl. Squeeze the lime over everything, add some olive oil, salt, and pepper, and toss until the salad is evenly coated.

Enjoy!