rill on high heat. Grill corn and tomatoes 5-8 mins
need about 1 cup for recipe):
lightly blacken tomatoes and
To make the corn cakes, pulse corn in a food processor a
Shrimp Corn Cakes:Take half of the corn and process in food processor
/4 cup of the corn kernels and milk in a
Combine corn, chopped bacon, flour, eggs, onions, parsley and chili sauce. Season.
Heat oil in a large, nonstick frying pan over medium heat. Working in batches, spoon large spoonfuls of mixture into pan. Flatten slightly and cook for 2-3 mins per side, until golden and cooked through. Drain on paper towels and keep warm.
Cook remaining bacon until crisp. Serve corn cakes with bacon, sour cream, fried tomatoes and extra sweet chili sauce.
d 2 cups of the corn to a food processor and
In a bowl, combine bacon, corn, zucchini, flour, egg, feta, onions and parsley. Season to taste.
Heat oil in a large, non-stick frying pan over medium heat. Cook heaped tablespoons of mixture in 3 batches, 2-3 mins each side, until golden and cooked through. Drain on paper towels and keep warm.
Add tomatoes to the pan and fry 1-2 mins on each side. Serve corn cakes with tomatoes, sour cream and sweet chili sauce.
Heat oil in a large frying pan over medium heat. Cook corn and onions, stirring, until onion softens. Let cool then mix with flour, baking soda and eggs. Season.
Oil a large frying pan and place over medium heat. Working in batches, add rounded tablespoons of corn mixture to pan and cook for 1 min per side.
Mash avocado with lime juice and season to taste.
Serve corn cakes topped with guacamole and sour cream.
Combine tuna, corn, egg yolks and flour. Season. Whip egg whites to soft peaks then fold into tuna mixture.
Heat oil in a large frying pan over medium heat. Working in batches, cook tablespoons of tuna mixture for 3 mins per side, or until golden brown.
Meanwhile, to make the tomato salsa, combine all ingredients in a small bowl. Spoon on top of tuna and corn cakes. Garnish with basil leaves.
Mix dry ingredients together.
Add onion.
Stir in buttermilk and add the beaten egg.
Drop batter by spoonfuls into the hot oil.
Flatten the cakes and fry on both sides until golden brown. Drain on paper and serve hot.
In a food processor, pulse corn, eggs, milk, and butter 3 to 4 times or until corn is coarsely chopped.
In a large bowl, mix flour, cornmeal, cheese, chives, salt, and pepper.
Stir in corn mixture just until dry ingredients are moistened; do NOT overstir or beat.
Spoon 2T batter onto a hot, lightly greased skillet or griddle to form 2\" cakes; do NOT spread or flatten cakes.
Cook 3 to 4 minutes or until tops of corn cakes are covered with bubbles and edges look cooked.
Turn corn cakes over and cook for 2-3 additional minutes.
br>FOR SWEETCORN CAKES: Combine 2 cups of the corn, onion, eggs
To make corn cakes, in medium bowl combine corn muffin mix, water and egg
About 15 minutes before serving:
In a medium bowl, mix the corn meal, flour, sugar, baking powder and salt.
With fork, stir in milk, egg and green chilies, just until mixture is moistened. (Batter will be slightly lumpy.)
In a 10-inch skillet over medium heat, add 1 tablespoon salad oil until hot.
Pour batter into skillet by scant 1/4 cupfuls, making a few corn cakes at a time. Cook until lightly browned on both sides.
Repeat, adding more oil if needed.
Makes 12 corn cakes, 9 calories each.
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.
hite pepper to taste. Add corn. Whip
egg
whites
r blender, puree half the corn. Add garlic, shallots.
and
t to lightly grease. Pour corn cake batter onto hot pan
small bowl, mix the corn, egg and shrimp mixture; stir