I followed some crumbs from MattBites, last week, over to the weekly food blog event, Food Fest. Food Fest is co-hosted by Margaret of A Way to Garden and Deb over at Dinner Tonight. Each week they pick a vegetable that is in season and we the readers and chefs get to create something to eat! This weeks challenge was corn.
We don’t eat a lot of corn around our house, even though, summer white corn has got to be the best! Sweet, succulent, you don’t even need to cook it! I chose a Donna Hay recipe, for Corn Cakes; which, I did change around a bit – no bacon, I added some whole kernels to give it texture and I did not fry until thoroughly cooked thru, I baked them rest of the way. I thought it would go nicely with the Black Cod that I was going to coat with crushed Fresh Garam Masala and then slow roast. Guess what, it did!!!
Verdict – the Corn Cakes rocked! Sweet but not dessert sweet, more savory sweet due to the onions and cheddar cheese, not to heavy, rather light. A great compliment to the spicy Garam Masala crusted cod, which was a lot more spicy than I thought it would be. The Corn Cakes actually cooled down the heat.
Lenny – he LOVED them, keep looking for the extras that I hid for lunch!
Recipe: Corn Cakes
* adapted from Donna Hay Modern Classics recipe
2 cobs corn – kernels cut off
1/4 yellow onion
1 T. olive oil
1/2 c. self raising flour
1 egg
1/4 c. milk
1/2 c. grated cheddar cheese
1 t. baking powder.
sea salt
fresh cracked pepper
Cook the onions with the olive oil until soft. Add the 1/2 of the kernals, cook until golden, about 5 minutes. Process the flour, egg, milk, cheese and baking powder in a food processor until combined. Season with salt and pepper. Add cooked kernels and onion, process until roughly chopped. Stir remaining kernels into batter. Place 2 – 3 tablespoons of the batter in a hot, greased frying pan. Flatten slightly and cook for about 3 minutes on each side. Remove to a parchment covered cookie sheet. Continue the process. Once you have finished cooking all the cakes, put them into a 350 degree oven for about 10 minutes. Serve! Eat!
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