This easy-to-make recipe is a great way to “hold onto summer” and use up what was left of your “end of season” produce. We pile garden-fresh tomatoes, cilantro and roasted snacking peppers onto yummy, batter-fried corn cakes. So good…
2 1/2 cups fresh corn kernels
3 large “pasture-raised” eggs
3/4 cup whole milk
3 tablespoons unsalted butter, melted
3/4 cup unbleached, white flour
3/4 cup cornmeal
1/2 pound fresh mozzarella, grated
1 small jalapeno, stemmed, deveined, chopped very finely
2 tablespoons chopped cilantro
1 teaspoon fine sea salt
1 teaspoon freshly ground peppercorns
Pulse the first four ingredients in a food processor until the corn is coarsely chopped… about 5 pulses.
In a large mixing bowl… stir together remaining ingredients and then combine them with the corn mixture just until the dry ingredients are moistened. Cover and refrigerate batter for at least a 1/2 hour and up to 4 hours.
Heat a large, Lodge cast iron skillet or something similar on medium high and drizzle enough olive oil to generously coat the bottom. Spoon batter into skillet to form 2″ cakes… DO NOT FLATTEN OR SPREAD THE BATTER.
Cook cakes about 3+ minutes or until their edges look dry. Flip cakes with a spatula and cook their other sides for 3+ more minutes.
Remove cakes to an oven-proof platter and test one for doneness. If need be… finish in a preheated 350 degree oven until centers are cooked through.
Season to taste with Maldon Sea Salt Flakes. Top with in-season veggies like roasted snacking peppers, freshly chopped tomatoes in olive oil and cilantro. Serve hot and enjoy!