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Grilled Corn and Cheese Cakes

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  • Level: Easy
  • Total: 49 min
  • Prep: 10 min
  • Inactive: 30 min
  • Cook: 9 min
  • Yield: 4 to 6 servings
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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

  1. 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.
  2. 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.
  3. Arrange the corn cakes on a platter and top with a dollop of creme fraiche.