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In the Kitchen
Recipe courtesy of Betsy Leve
Corn Cakes
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- Level: Easy
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
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- Level: Easy
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
Ingredients
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.
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