Grilled Corn and Cheese Cakes

1. 1

   In a food processor, pulse the corn into a chunky puree.

2. 2

   Place in a medium bowl.

3. 3

   Add the cheese, 1/2 cup breadcrumbs, chives, sour cream, salt, and pepper.

4. 4

   Stir until combined.

5. 5

   Form the mixture into 9 balls and then flatten into patties, each about 2 1/2 inches in diameter and 3/4-inch thick.

6. 6

   Refrigerate for 30 minutes.

7. 7

   Coat the patties in the remaining 1/2 cup breadcrumbs and drizzle with olive oil.

8. 8

   Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

9. 9

   Brush the patties with olive oil and grill until toasted, 4 to 5 minutes each side.

10. 10

    Arrange the corn cakes on a platter and top with a dollop of creme fraiche.

* Per serving · 4 servings · Values may vary.

No additional tips available.