Corn Cakes - cooking recipe

Ingredients
    3 ears corn, grilled, Kernels removed (4 cups)
    4 eggs
    2 scallions, chopped
    1/4 c fresh basil, chopped
    1 tsp fresh rosemary, chopped
    1 1/2 c cilantro, chopped
    1 1/2 tsp red pepper flakes
    1 1/2 c cornmeal
    salt and pepper to taste
    4 egg whites
    canola oil
Preparation
    Grill corn, turning frequently until marked lightly (about 8 minutes).
    When corn is cool, cut kernels from the cob.
    In a food processor, combine eggs, 1/2 of the corn, scallions, basil, rosemary, cilantro and red peppers.
    Pour into a bowl and add the rest of the grilled corn, cornmeal, salt and pepper.
    Fold in the egg whites.
    In a large non-stick frying pan heat 1 Tbsp of canola oil over medium heat.
    Spoon in corn batter for size of corn cakes desired.

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