- 3 ears corn grilled, kernels removed (4 cups)
- 4 eggs
- 2 scallions, chopped
- 1/4 cup chopped fresh basil
- 1 teaspoon chopped fresh rosemary
- 1/2 cup chopped cilantro
- 1/2 teaspoon red pepper flakes
- 1 1/2 cups cornmeal
- Salt and pepper to taste
- 4 egg whites
- Canola oil
Grill corn, turning frequently until marked lightly (about 6 to 8 minutes total). When corn is cool, cut kernels from the cob. In a food processor, combine eggs, 1/2 the corn, scallions, basil, rosemary, cilantro and red pepper flakes. Pour into a bowl and add the rest of the grilled corn kernels, cornmeal, salt and pepper. Fold in the egg whites. In a large non-stick frying pan heat 1 tablespoon of canola oil over medium heat. Spoon in corn batter for size of corn cake desired (1 tablespoon for an appetizer base or 1/4 cup for dinner size). Fry until golden brown (for about 2 minutes per side). Add more oil and continue.
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
Recipe courtesy of Betsy Leve