1 Video | Photo: Grilled Corn and Cheese Cakes Recipe
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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By bettynaeini
Nipomo
on October 02, 2012
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these were JUST okay. Kind of a little mushy inside. Don't think I will try these again.
By Texas Tastes
Texas
on September 03, 2012
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Since I was serving the corn and cheese cakes with tequila lime chicken, I used drobin's suggestion of pepperjack cheese, and the panko bread crumbs certainly kicked up the consistency. Then I Texas-ed them up with my own addition of some chopped jalapeno and onion. Judythecook's extra two tablespoons of sour cream were crucial in getting the cakes to hold together and, like her, I cooked them in a skillet. Don't crowd them in the pan; it's still a balancing act to flip these dudes intact! Thanks to reviewer suggestions, we enjoyed these. Perhaps we should call them "It Takes a Village Corn & Cheese Cakes!"
By julie penn
louisville ky
on August 06, 2012
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These were YUMMY!!!!!! I made a few changes because of the ingredients I had on hand. First, I had leftover corn on the cob, so I cut the corn off and used that instead of frozen. I also used shredded cheddar since I was out of mozzarella. Lastly, I used panko crumbs which gave them a really nice crunch. I will definitely be making these again!
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