Corn Cakes With Corn And Tomato Chutney Recipe

Name: Corn Cakes With Corn And Tomato Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None FOR THE CORN AND TOMATO CHUTNEY; 1 ear corn-on-the-cob, shucked; 3 None beefsteak tomatoes; 1 small onion, chopped; 1 None Granny Smith apple, peeled, cored and chopped; 1/2 cup packed brown sugar; 1/2 cup apple cider vinegar; 1/2 tsp ground ginger; 1/4 tsp cayenne pepper; None None FOR THE CORN CAKES; 1/2 cup cornmeal; 1/2 cup flour; 1/2 tsp baking powder; 1 cup buttermilk; 1 None egg; 3 ears corn-on-the-cob, shucked and kernels removed; 4 None green onions, chopped, plus additional to serve; 2 tbsp oil; None None Crisp prosciutto, to serve

Servings: persons

None None FOR THE CORN AND TOMATO CHUTNEY
1 ear corn-on-the-cob, shucked
3 None beefsteak tomatoes
1 small onion, chopped
1 None Granny Smith apple, peeled, cored and chopped
1/2 cup packed brown sugar
1/2 cup apple cider vinegar
1/2 tsp ground ginger
1/4 tsp cayenne pepper
None None FOR THE CORN CAKES
1/2 cup cornmeal
1/2 cup flour
1/2 tsp baking powder
1 cup buttermilk
1 None egg
3 ears corn-on-the-cob, shucked and kernels removed
4 None green onions, chopped, plus additional to serve
2 tbsp oil
None None Crisp prosciutto, to serve

1
For the chutney, preheat grill on high heat. Grill corn and tomatoes 5-8 mins, turning frequently, until browned. Set aside to cool. Remove kernels from cob with a sharp knife. Peel tomatoes and coarsely chop.
2
Place corn and tomatoes in a saucepan with remaining ingredients on medium heat. Bring to boil, stirring. Reduce heat to low; simmer, 45 mins, uncovered, stirring occasionally, until chutney thickens.
3
Meanwhile, for the corn cakes, place cornmeal, flour and baking powder in a large bowl. Whisk in combined buttermilk and egg until well blended. Stir in corn kernels and green onions.
4
Heat oil in a large skillet on medium heat. For each corn cake, pour 1/3 cup of batter into skillet. Cook in batches, 2-3 mins each side, until golden, to make 8 corn cakes.
5
Serve corn cakes topped with chutney, prosciutto and additional green onions.

851

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: None None FOR THE CORN AND TOMATO CHUTNEY, 1 ear corn-on-the-cob, shucked, 3 None beefsteak tomatoes, 1 small onion, chopped, and more.

Yes, Corn Cakes With Corn And Tomato Chutney falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Corn Cakes With Corn And Tomato Chutney

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