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1
Bring a large pot of water to a rolling boil over high heat and plunge the corn into it.
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2
Cover, and when the corn returns to a boil, turn off the heat.
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3
Let the corn sit for 5 minutes.
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4
Using tongs, lift out the corn and rinse with cold water to cool.
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5
Scrape the kernels off the cob, and put them into the work bowl of a food processor.
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6
Add the eggs and flour, and process in short pulses until the mixture is still coarse in texture but even in color and well-combined.
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7
Stir in the sugar, cumin if making plain corncakes, and salt.
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8
Rub a little olive oil over the surface of a heavy nonstick pan or griddle, and heat until a bit of batter dropped on the surface bubbles in the center and browns on the bottom.
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9
If making plain corncakes, pour 3 tablespoons of batter into the pan or onto the griddle.
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10
When bubbles form on the surface and the bottom has browned, about 3 to 4 minutes, flip it over (using a nonmetallic spatula) to brown the other side, about 3 to 4 minutes more.
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11
Transfer to a warm plate and cover with foil to keep warm, and repeat until you've used up all the batter.
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12
Serve each corncake spread with one of the pestos and/or garnished with sour cream, yogurt cheese, and salsa, if you'd like.
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13
If making crabcakes, pour 3 tablespoons of batter into the pan or onto the griddle, and when bubbles form on the side and the bottom is lightly browned, about 4 minutes, place a generous spoonful of Crab Filling in the center.
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14
Cover the filling with another 3 tablespoons of corn batter.
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15
Using a nonmetallic spatula, carefully flip the corncake to cook the other side until brown, about another 4 minutes.
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16
Transfer the corncake to a plate and cover with foil to keep warm.
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17
Serve the crabcakes garnished with sour cream, yogurt cheese, alfalfa sprouts, cherry tomatoes, and/or slivers of ripe avocado.
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18
In a bowl, combine the mayonnaise, scallion, capers, chives, and crabmeat.
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19
Stir well with a fork to blend the ingredients evenly.
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20
Refrigerate until ready to use
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21
Cilantro pesto: 1 cup minced fresh cilantro 1/4 cup grated imported Parmesan cheese 1/2 garlic clove, grated 1/2 cup nonfat or part-skim ricotta cheese 1 teaspoon fresh lemon juice 1/2 jalapeno pepper, roasted, peeled, and seeded
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22
Combine all of the ingredients in the bowl of a food processor or blender.
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23
Process to make a smooth, dense paste
