Corn Cakes With Smoked Corn Recipe

Name: Corn Cakes With Smoked Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups fresh corn kernels; 1 cup milk; ⅔ cup cornmeal; ⅔ cup flour; 1/2 teaspoon baking powder; Coarse salt and freshly ground pepper to taste; 4 eggs; 4 egg yolks; 1/2 cup unsalted butter, melted; 1/2 cup chives, chopped; 4 to 6 tablespoons clarified butter; 1 cup smoked corn relish; 6 tablespoons creme fraiche; 3 tablespoons basil leaves, snipped fine

Servings: persons

3 cups fresh corn kernels
1 cup milk
⅔ cup cornmeal
⅔ cup flour
1/2 teaspoon baking powder
Coarse salt and freshly ground pepper to taste
4 eggs
4 egg yolks
1/2 cup unsalted butter, melted
1/2 cup chives, chopped
4 to 6 tablespoons clarified butter
1 cup smoked corn relish
6 tablespoons creme fraiche
3 tablespoons basil leaves, snipped fine

1
Process the corn kernels in a food processor with the milk until chunky but somewhat creamy (about 30 seconds).
2
In a mixing bowl combine the cornmeal, flour, baking powder, salt and pepper.
3
Add the corn and mix well.
4
In a separate bowl, combine the eggs, egg yolks and butter.
5
Add the cornmeal mixture, mix thoroughly and stir in the chives.
6
Heat one tablespoon clarified butter in a small non-stick skillet.
7
Add a ladleful of batter and saute on both sides.
8
Keep warm.
9
There should be enough batter for three small pancakes a person.
10
Use the rest of the butter as needed.
11
To serve, arrange three pancakes on each plate and garnish with smoked corn relish, a dollop of creme fraiche and a spoonful of basil leaves on top of each pancake.

1560

kcal

Calories

129

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 14 ingredients. The key ingredients include: 3 cups fresh corn kernels, 1 cup milk, ⅔ cup cornmeal, ⅔ cup flour, and more.

Yes, Corn Cakes With Smoked Corn 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 Smoked Corn

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