Crispy Corn Cakes with Lime Crema – Recipe!

Ears of sweet corn are showing up at local farm stands and in grocery stores.  It’s always best if you grab them as soon as they arrive because the kernels are super sweet just after picking.  Eating fresh corn-on-the-cob is always a summertime experience, but cutting those kernels off the cob, and enjoying them in so many recipes can be a pretty delectable treat, and a good way to utilize this season’s corn harvest.

Corn cakes cooked in a skillet until crispy is a pretty amazing thing to eat, especially when they are studded with fresh diced jalapenos and shallots to boost flavor.  Just after spending a few minutes in a pan, the cakes begin to get brown and crunchy on the outside, while the interior fluffs up and stays tender, similar to a good pancake, but with a better crust.

The crema is a quick whisk of sour cream, lime zest and juice with just a pinch of sugar that topples down the center of each corn cake when they’re hot out of the pan.  The textures are astounding, and the taste…well trust me, these crispy cakes will make you want to make them again and again during fresh corn season this summer.  They make a great appetizer to serve at a barbecue, and they’re pretty wicked for breakfast with an egg over top.

Ingredients

2 ears fresh corn, kernels cut off

1/2 jalapeno, minced

1/2 shallot, minced

3/4 cup all-purpose flour

1 1/2 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

pinch of black pepper

1/2 cup milk + 1 teaspoon white vinegar or buttermilk

oil for frying

Crema

1 cup sour cream or Greek yogurt

zest and juice of 1 lime + more for serving

1 teaspoon granulated sugar

(Makes 6 Large Cakes or 12 Smaller Cakes)

To Prepare:

1. In a food processor, add 1/2 of corn, jalapeno and shallot.  Pulse several times until coarse, but creamy.  Add to a large bowl.
2. Add flour, salt, baking powder, onion powder, garlic powder and black pepper, stir.  Add milk and stir until creamy.  You can make corn batter 1 day ahead and refrigerate, if desired.
3. In a large non-stick skillet, add 2 teaspoons oil and place over medium heat.  Ladle rounds of corn cake batter into pan.  Cook for 3 minutes, and flip.  Cook for 2 minutes and place on paper towel lined plate in a warm oven, while you make other cakes.
4. Whisk together sour cream, lime zest, juice and sugar.
5. To serve – place on plate and top with crema.  Serve with lime wedges, if desired.  Enjoy!