Golden Corn Cakes
Adjust the heat if necessary. Serve hot.
Nutrition Information
- Calories: 203 kcal
- Carbohydrates: 35g
- Protein: 10g
- Potassium: 593mg
- Fiber: 4g
- Sugar: 9g
Ingredients:
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1 1/2 cups fresh corn kernels (from about 4 ears)
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1/2 cup milk
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1/4 cup heavy cream
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2 large eggs
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2 large egg yolks
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1 1/4 cups all-purpose flour
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1/2 teaspoon baking powder
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1 teaspoon salt
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2 tablespoons unsalted butter
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2 tablespoons extra-virgin olive oil
Instructions:
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In a blender, combine 1 cup of the corn with the milk and puree until smooth. Add the heavy cream, eggs and egg yolks and blend. Transfer the mixture to a bowl and whisk in the flour, baking powder, salt and the remaining 1/2 cup of corn kernels.
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In a large nonstick skillet, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil. Spoon rounded 2 tablespoon-size dollops of batter into the hot skillet and cook over moderately high heat, turning once, until golden, about 5 minutes. Transfer the corn cakes to a rack and keep warm. Repeat to make the remaining corn cakes, using the remaining 1 tablespoon each of butter and olive oil; adjust the heat if necessary. Serve hot.
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