Grilled Corn and Cheese Cakes

Total Time:
49 min
Prep:
10 min
Inactive:
30 min
Cook:
9 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2 cups frozen corn, thawed
  • 3/4 cup shredded smoked mozzarella (3 ounces)
  • 1 cup plain breadcrumbs, divided
  • 1/3 cup chopped fresh chives
  • 1 tablespoon sour cream
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup creme fraiche, for serving
Directions

In a food processor, pulse the corn into a chunky puree. Place in a medium bowl. Add the cheese, 1/2 cup breadcrumbs, chives, sour cream, salt, and pepper. Stir until combined. Form the mixture into 9 balls and then flatten into patties, each about 2 1/2 inches in diameter and 3/4-inch thick. Refrigerate for 30 minutes.

Coat the patties in the remaining 1/2 cup breadcrumbs and drizzle with olive oil. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the patties with olive oil and grill until toasted, 4 to 5 minutes each side.

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


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Pairs Well With
Chardonnay

Rich, buttery white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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