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HomeDecGal Chow… Corn Cakes with Summer Salad

We don’t have a garden but we do have a few tomato plants and herbs in containers on the patio.  It is amazing how much two tomato plants can produce!  Rodger and I have been eating tomatoes in one way or another every day.

In addition to tomatoes, my  brother and sister-in-law, Alan and Tammy, gave us a bag of delicious, fresh picked corn from their garden in Virginia.  We had corn on the cob for one meal and had four ears left over.

I did an internet search for recipes that used both corn and tomatoes and found this at www.Food52.com

Fresh Corn Cakes with Crab & Tomato Salad

Doesn’t that look delicious?

I used the part of the recipe for corn cakes and made my own salad of arugula, spinach, cabbage, green onions, corn, nasturtium flowers and leaves, shaved parmesan, avacado and, of course, lots of  patio tomatoes with a simple balsamic vinaigrette.

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I am sharing the recipe for the corn cakes below, with my notes.

You will need:

4 ears of corn (around 4 cups) divided

2 eggs

1/4 cup sour cream

1/2 cup + a little more of plain yellow corn meal

1/4 cup all purpose flour

two green onions (scallions)

Salt, pepper and oil.

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Combine 2 cups fresh corn kernels, cooked and cut off the cob with 2 eggs and 1/4 cup sour cream in a blender. Add sea salt and fresh ground pepper. Pulse until blended and smooth.

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In a bowl combine the corn from the other 2 ears with 1/2 cup cornmeal, 1/4 cup all purpose flour and two chopped scallions and stir together. I thought the recipe needed a little more spice so I added a few shakes of red pepper flakes. If you like sweet and hot – this recipe would be great with a little honey and chopped jalapeño added to the batter!

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Add the blended ingredients to the bowl and stir together until just combined. It seemed a little too runny so I added a bit more corn meal to make a slightly stiffer batter.

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Heat oil in a skillet to medium-high. The recipe calls for olive oil but I mixed equal parts olive oil with canola oil; enough to generously cover the bottom of the pan. Using a 1/4 cup measuring cup, add batter to the hot oil.

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When the corn cakes have browned on one side, carefully flip over to continue cooking. This was a little tricky because the batter was so wet and the oil was hot! I used one large slotted spatula under, and a small, wooden spoon to guide the corn cakes over. Remove the cooked corn cakes to a plate lined with paper towels and then transfer to a warm oven while the other batches are cooking. This recipe made 12 corn cakes.

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This was a perfect summer meal and the left over corn cakes are excellent for breakfast with honey or syrup.

I hope you enjoy this recipe!

Have a great summer,

Susan

 

Comments

  1. Jacqueline Hranica at Jul 25, 2013 05:08:56

    Ok, so I can see I’ve gotta just be hanging around near your house at dinner time.. Thanks for the recipe. :) . Jaws.

  2. HomeDecGal at Jul 25, 2013 10:54:22

    Come on over Jaws!


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