These are not your ordinary corn cakes. These are so good I could have them with a bowl of hot water and call it supper.
Golden brown and hot off the griddle, these corn cakes are loaded with bits of melted mozzarella.
Fresh Corn Cakes
about 3 dozen
2 1/2 cups fresh corn kernels (about 5 ears)
3 large eggs
3/4 cup milk
3 tablespoons butter, melted
3/4 cup all-purpose flour
3/4 cup plain yellow or white cornmeal
1 (8-ounce) package fresh mozzarella cheese, shredded
2 tablespoons chopped fresh chives
2 teaspoon salt
1 teaspoon freshly ground black pepper
1. Pulse first 4 ingredients in a food processor 3 to 4 times or just until corn is coarsely chopped
2. Stir together flour and next 5 ingredients in a large bowl; stir in corn mixture just until dry ingredients are moistened. Spoon 1/8 cup batter for each cake onto a hot, lightly greased griddle or large nonstick skillet, forming 2-inch cakes (do not flatten or spread cakes).
3. Cook cakes 3 to 4 minutes or until tops are covered with bubbles and edges look cooked. Turn and cook other sides 2 to 3 minutes.
4. Sprinkle with salt to taste.