Love the melted mozzarella in the corn cakes…
Want a good side dish to serve with soup or salad? I tried Fresh Corn Cakes today, and loved them. This recipe would also make a great appetizer, made as mini corn cakes with sauce spooned into a custard cup in the middle of a platter of cakes. Jake inhaled these as an after school snack. He ate 5 with the Peach Mustard. Preparation time was about 5 minutes, with the cooking time as long as it takes to cook a pancake. The recipe calls for fresh corn, but February isn’t exactly harvest time, so I used some frozen corn, thawed in the microwave. Still yummy.
Fresh Corn Cakes with Peach Mustard Sauce
2 1/2 cups fresh corn kernels (about 5 ears)
3 large eggs
3/4 cup milk
3 Tablespoons butter, melted
3/4 cup flour
3/4 cup cornmeal, yellow or white
1 cup grated mozzarella cheese
1/4 cup chopped green onion, green part only
1 teaspoon salt
1 teaspoon ground pepper
Pulse first 4 ingredients in food processor just until corn is coarsely chopped. Stir together flour and next 5 ingredients in large bowl, add just until dry ingredients are moistened. Spoon about 2 tablespoons batter onto a hot, greased griddle or non stick pan to form 2-3 inch cakes. Slightly spread batter while spooning onto griddle. Cook cakes about 3 minutes on each side, or until golden and cooked through. Do not flatten cakes once flipped over. Serve with Peach Mustard Sauce.
Peach Mustard Sauce:
3 Tablespoons Peach jam (or apricot)
1 teaspoon Dijon Mustard
1 teaspoon yellow mustard
Mix together in small bowl, serve with corn cakes.