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.
Ingredients
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
Directions
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
