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Extras Issue 34 - Corn Cakes |
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You can use frozen corn for this recipe when corn is not at its peak. Makes 8 Cakes Total Time: 20 Minutes + Resting Prepare: 1 cup fresh corn, cut from 2 roasted ears 1/2 cup roasted red bell pepper, peeled and diced 2 T. jalapeno pepper, seeded and minced Combine Dry Ingredients: 1 cup all-purpose flour 1/3 cup corn meal 1 t. kosher salt 1/2 t. baking soda 1/2 t. baking powder 1/2 t. black pepper Combine and Add: 3/4 cup milk 1/3 cup buttermilk 2 egg yolks 1 1/2 T. melted unsalted butter Heat: Vegetable oil Prepare the corn and red pepper by roasting until both are blackened. Slice the corn from the cobs and sweat the pepper in a plastic bag for 10 minutes. Peel the charred skin and remove the veins and seeds; dice. Cut the jalapeno into quarters. Remove stem, seeds, and veins. Mince quarters; set aside. Combine the dry ingredients in a medium-sized mixing bowl. Combine the milk, buttermilk, yolks and butter in another bowl. Blend with dry ingredients. Add the corn, peppers, and chiles. Let batter rest for 30 minutes. Heat oil in skillet over medium-high heat. Pour 1/3 cup of batter to form each cake. Saute until lightly browned. Flip each corn cake and saute on the other side. |
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