Name: Corn Cakes
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H35M0.000S
Cuisine: american
Ingredients: 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

Directions

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.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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