SUMMER CORN CAKES

Serves: 7

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SUMMER CORN CAKES

Ready in: 50 MinTotal time: 50 Min

Nothing is better than summer’s sweet corn crop and these cakes really allow the corn to shine. Top with smoked salmon and crème fraiche, as an hors d’oeuvre, or serve them alongside ribs and slaw for a summer dinner under the stars.

Ingredients

• 2 cups yellow cornmeal
• 1 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 4 tablespoons + 3 tablespoons unsalted butter
• 1 cup whole milk
• 1 tablespoon honey
• 2 cups of fresh corn kernels cut from the cobs
• 2 ounces fire-roasted green chiles
• 2 large eggs, separated
• 1 large egg white

Instructions

1. In the food processor, process the cornmeal until finely ground and resembles corn flour.
2. In a mixing bowl, whisk together the corn flour, baking powder, salt, and cayenne.
3. Combine the 4 tablespoons of butter, milk, and honey and heat in the microwave in 30-second increments until the butter and honey are melted. Set aside to cool. Make a well in the center of the dry ingredients and stir in the milk mixture along with the 2 egg yolks, the corn, and the green chiles.
4. Using your electric mixture, beat the 3 egg whites until stiff peaks, then fold them into the corn mixture.
5. Heat 1 tablespoon of butter in a large sauté pan. When hot, spoon 2 tablespoons of the batter for each corn cake into the pan, making as many as will fit in the pan without crowding.
6. Cook the corn cakes until browned on the bottom and starting to bubble around the edges. Flip the corn cakes and cook on the other side for about a minute more. Repeat using the remaining butter and batter.

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