Recipe

Fresh Sweet Corn Cakes Recipe

Add Step-by-Step Photos	Krumkake / All my dishes 1 year, 4 months ago My husband saw a picture of this recipe in our Sunday newspaper, and thought they looked too good not to try. The recipe said fresh sweet corn was essential, and ours is just beginning to come into season here, so I cut the recipe out and we tried t... More Prep:25m Cook:15m Servings:4	Krumkake
	crunchy hot sweet corn cakes

Saute corn, jalapeno

Combine batter with

Drop batter into hot

Flip and fry other s

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Ingredients

4 thin slices bacon, diced

2 ears fresh sweet corn

1 or 2 jalapeno peppers (to your liking), cut in half and seeds removed, then diced finely

1 small sweet onion, diced (a good cup or so)

½ cup yellow cornmeal

1 or 2 tablespoons sugar (depending on how sweet you like your corn cakes)

1 teaspoon baking powder

½ teaspoon sea salt

¼ teaspoon baking soda

a pinch or more of cayenne pepper (or to your taste)

5 tablespoons buttermilk

1 medium egg

4 ounces grated pepper jack cheese, or Mexican Blend grated cheese

Topping:

2 green onions, sliced (whites and part of the greens)

2 ounces crumbled Queso Fresco cheese

salsa, optional

guacamole, optional

sour cream, optional

Peanut oil (or whatever oil you prefer to fry in)

Directions

Fry diced bacon in a cast iron skillet (or any heavy skillet that doesn’t have a non-stick coating…pans with non-stick coatings will tend to not give you the browning you want for this recipe).

Remove bacon from skillet and drain on paper toweling, leaving 2 tablespoons bacon grease in the pan.

Stand corn cobs on end in a deep bowl and use a very sharp knife to run down the sides of the corn, top to bottom, cutting the kernels from the cob; measure out 1 heaping cup of kernels (save any extra for another use).

In the hot bacon grease in the skillet, sauté the corn, diced jalapeno, and diced onion until onions turn golden, about 10 to 12 minutes; remove pan from heat and set aside.

In a mixing bowl, combine corn meal, sugar, baking powder, sea salt, baking soda and cayenne pepper.

In a small bowl, whisk together buttermilk and egg; gently stir into cornmeal mixture just until moistened.

Add bacon, sautéed veggies and grated cheese to batter, stirring only enough to incorporate all of the ingredients together.

Return cast iron skillet to medium/medium-high heat, and add oil to generously cover the bottom of the pan.

When oil is sizzling hot, drop the corn cakes into 4 “patties” in the skillet; fry for approximately 2 minutes, until well browned on bottom; flip corn cakes and fry an additional 2 minutes on the other side.

NOTE: It is very important to have a very hot oil when you fry the cakes – if the cakes linger too long in the pan to brown, they will become dry. The key is quick, HOT frying!

Serve immediately, topped with green onions, crumbled cheese, and any other optional toppings

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Comments

jett2whit 1 year, 4 months ago said:
Oh yeah...sounds delicious!

scotbrit 1 year, 4 months ago said:
That sounds sooo good!

michellem 1 year, 4 months ago said:
Your pictures are fabulous. Your really getting to be quite the photographer! I love the sound of corn and bacon together. John has good taste, he must, he married you! =) Thank you for the great recipe.

lincolntoot 1 year, 4 months ago said:
Sounds awesome - so glad hubby found this!

lasaf 1 year, 3 months ago said:
I gotta print this one. So I can remember whose fault it is that I'm getting so fat. It can't be my fault. L.

annieamie 1 year ago said:
I think that the corn cakes should go with salsa, guacamole and some sour cream. These sound just great, Krumkake! Thanks for sharing the recipe. Its another Keeper!

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