Get ready to transform your ordinary meal into an extraordinary culinary experience with these mouthwatering Fresh Corn Cakes! Imagine golden, crispy corn cakes topped with sweet caramelized shallots and juicy roasted tomatoes - a perfect symphony of flavors that captures the essence of summer in every single bite. Whether you're looking for a show-stopping brunch dish or a delightful side that will have everyone asking for seconds, this recipe is about to become your new seasonal obsession.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups fresh corn kernels
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal
- 1/4 cup milk
- 2 eggs
- 1/2 teaspoon baking powder
- Salt and pepper to taste
- 2 shallots, sliced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
Instructions
- Begin by preparing your ingredients. Remove the kernels from the fresh corn cobs using a sharp knife. You should have about 2 cups of corn kernels. Set aside.
- In a large mixing bowl, combine the corn kernels, all-purpose flour, cornmeal, milk, eggs, baking powder, salt, and pepper. Mix well until all ingredients are thoroughly combined and a batter forms. The mixture should be thick but pourable. Adjust the consistency with a little more milk if needed.
- Heat a non-stick skillet or griddle over medium heat and add 1 tablespoon of olive oil. Once the oil is hot, pour about 1/4 cup of the corn batter onto the skillet for each cake. Cook for about 3-4 minutes on one side until bubbles form on the surface and the edges look set.
- Carefully flip the corn cakes using a spatula and cook for an additional 3-4 minutes on the other side, or until golden brown and cooked through. Transfer the cooked cakes to a plate and keep warm. Repeat the process with the remaining batter, adding more oil to the skillet as necessary.
- In the same skillet, add the remaining tablespoon of olive oil over medium heat. Add the sliced shallots and sauté for about 3-4 minutes until they start to soften.
- Add the halved cherry tomatoes to the skillet with the shallots. Season with salt and pepper to taste. Cook for another 5-7 minutes, stirring occasionally, until the tomatoes are softened and the shallots are caramelized.
- Once the shallots and tomatoes are caramelized, remove them from the heat and set aside.
- To serve, place 2-3 corn cakes on each plate and top with a generous spoonful of the caramelized shallots and tomatoes. Enjoy your fresh corn cakes warm!
Tips
- Use the freshest corn possible - kernels straight from the cob will give you the most vibrant flavor and sweetness.
- Don't overmix the batter; this can make your corn cakes tough instead of tender.
- Make sure your skillet is at medium heat to achieve that perfect golden-brown exterior without burning.
- If the batter seems too thick, add a little more milk to reach a pourable consistency.
- For extra flavor, consider adding fresh herbs like chives or basil to your corn cake batter.
- Let the corn cakes rest for a minute after cooking to help them set and become more stable.
- If you're cooking for a crowd, you can keep the corn cakes warm in a low-temperature oven (200°F) while preparing the remaining batches.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 6g
Fat: 9g
Saturated Fat: 2g
Cholesterol: 55mg
