All that corn...

I've got fresh corn on the brain lately.  All year round, I keep frozen corn (and peas) in my freezer and I love heating some up to eat with my lunch.  But this time of year, it's all about the fresh stuff. Since I live in New Jersey, you know there's plenty of "Jersey fresh corn" to be had and no excuse not to take advantage of it.

Of course, I love the simplicity of just eating corn-on-the-cob and I may throw together a succotash if I have some other fixings around.  But walking around the farmer's market and seeing the mounds of fresh corn all around had me wanting to find some different ways of cooking with it.

So I spotted a little recipe for fresh corn cakes in the latest issue of Cooking Light magazine (real time cooking again!) and that's what I decided to make with some of the corn I picked up at Sunday's farmer's market.  I used the yellow-and-white variety...I know that white kernels are supposed to be sweeter but I love the cheerfulness of the bright yellow ones and bi-color corn seems to be the best of both worlds to me.  

Silver dollar corn cakes: made with cornmeal, buttermilk, and plenty of fresh sweet corn

These little silver dollar corn cakes are easily made with cornmeal, some flour, a little baking powder, buttermilk, and the star of the show: fresh corn kernels.  Some scallions add a little color and savoriness and I tossed in a little paprika and white pepper to balance out some of the sweetness.  And speaking of sweetness - I could hardly believe there was just a teaspoon of sugar in my batch of about a dozen-and-a-half corn cakes!  It was so sweet, thanks to that delicious fresh, sweet corn.

This reminds me that fresh corn - at their peak like this - is good even eaten raw, maybe tossed in a salad.  I served my silver dollar fresh corn cakes for Sunday night dinner with some pork tenderloin and roasted fingerling potatoes.  

Dinner last Sunday night

These little corn cakes are very easy to make and can be made ahead and reheated in the microwave or oven.

As I mentioned, these corn cakes were so delightfully sweet - I'm tempted to suggest you omit the teaspoon of sugar in the corn cake batter altogether.  I do recommend playing with the recipe a bit and adding a little spice for another layer of flavor beyond sweetness.  I went with a little paprika and white pepper.  If it wasn't for the little one, I'd toss in some cayenne paper for more heat.  You could add other spices you enjoy and play around with herbs.

Recipe:

Silver Dollar Corn Cakes
Adapted from August 2014 issue of Cooking Light

- Makes approximately 18 - 

1/2 cup yellow cornmeal

1/4 cup all-purpose flour

1 teaspoon sugar

1/2 teaspoon baking powder

1/4 teaspoon coarse salt

1/4 teaspoon paprika (optional)

1/4 teaspoon white pepper (optional)

1/2 cup buttermilk

1 large egg

1 cup fresh corn kernels

2-3 tablespoons thinly sliced scallions (I use the dark green end)

Cooking spray to grease pan

Whisk cornmeal, flour, sugar, baking powder, salt, and spices (if using) together in a bowl.  Whisk buttermilk and egg together and pour into the dry ingredients.  Stir together with the corn kernels and scallions until just combined.

Heat a griddle or nonstick skillet over medium-heat and lightly coat with cooking spray.  Place about 1-tablespoon mounds onto pan and cook 2 minutes per side.  

Serve immediately, or corn cakes can be made a couple of days in advance, refrigerated, and re-heated in the microwave or oven.