I followed some crumbs from MattBites over to the weekly food blog event, Food Fest. Food Fest is co-hosted by Margaret of A Way to Garden. Each week they pick a vegetable that is in season and we the readers and chefs get to create something to eat! This week’s challenge was corn. I could not wait to work out one of my favorite summer recipes for Corn Cakes to share with you.
We don’t eat a lot of corn around our house, even though, summer 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. Instead, I continued to bake the corn cakes. 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 was perfect together.
Verdict – the Corn Cakes rocked! Sweet but not dessert sweet, more savory-sweet due to the onions and cheddar cheese, not too heavy, rather light. A great compliment to the spicy Garam Masala crusted cod, which was a lot spicier than I thought it would be. The Corn Cakes actually cooled down the heat.
Thank you for joining us at the Chez Us table; we love having you here.
Have you made this recipe? Please share what recipes you are enjoying from our site with us – we’d love to see them. Use the hashtag #chezuseats and then we can pull a chair up to your virtual table!
2 cobs corn – kernels cut off
1/4 yellow onion
1 T. olive oil
1/2 c. self-rising flour
1/4 c. milk
1/2 c. grated cheddar cheese
1 t. baking powder.
fresh cracked pepper
Cook the onions with the olive oil until soft.
Add the 1/2 of the kernels, 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 the cooked kernels and onion, process until roughly chopped.
Stir remaining kernels into the 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.