Recipe courtesy of Giada De Laurentiis
Episode: A Girl's Grill
Save Recipe Print
Total:
49 min
Prep:
10 min
Inactive:
30 min
Cook:
9 min
Yield:
4 to 6 servings
Level:
Easy
Total:
49 min
Prep:
10 min
Inactive:
30 min
Cook:
9 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

Pairs well with Chardonnay

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