Recipe courtesy of Betsy Leve
Corn Cakes
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 305
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 50
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 12
- Cholesterol
- 107
- Sodium
- 448
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
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.