We couldn’t’ wait to make them – great grub grilling

They were sweet and crunchy from the corn, smokey and gooey from the cheese and from the grilling and the perfect side dish to accompany any grilled meat.

2 cups fresh cooked corn, taken off the cob
3/4 cup shredded smoked mozzarella (3 ounces), rind discarded
1 cup plain breadcrumbs, divided
1/3 cup chopped fresh chives
1 tablespoon sour cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1/2 cup sour cream, for serving

In a food processor, pulse the corn into a chunky puree. Place in a medium bowl. Add the cheese to the corn and mix.

Add a 1/2 cup breadcrumbs, chives, sour cream, salt, and pepper.

Stir until combined.

Form the mixture into 9 balls and then flatten into patties, each about 2 1/2 inches in diameter and 3/4-inch thick. Refrigerate for 30 minutes to 2 hours.

Coat the patties in the remaining 1/2 cup breadcrumbs and drizzle with olive oil. Place a grill pan over medium heat or preheat a gas or charcoal grill. Brush the patties with olive oil and grill until toasted, 4 minutes on each side.

Arrange the corn cakes on a platter and top with a dollop of sour cream and small chive pieces.

By @ElizEdibExp.
Thanks for inspiring us!
You can see the recipe here: elizabethsedibleexperience.blogspot.com

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