Follow my adventures in finding out how my local CSA produce was grown, growing my own produce, and embracing my inner “homemaker goddess” in the Good Eats series.
This week’s Hen House CSA pickup consisted of Farm to Market Italian Bread (which was gone in approximately 20 minutes after arriving home), 24 ears of Andy’s Candy Corn, Good Natured Family Farms Cheddar Cheese and Sirloin Tips, Tomatoes and a Crenshaw Melon.
The cheese and meat were put into the freezer, the tomatoes will be used with our growing pile of garden grown tomatoes for salsa, and Hubs ate the Crenshaw melon for breakfast the next morning. Which leaves, the corn.
The last time we had corn from the CSA we decided to freeze it for this coming winter. Since we had more than enough in the freezer already, we decided to make one of my favorite recipes for a light dinner or lunch – Corn Cakes.
Scallion Studded Corn Cakes
Ingredients
1 cup fresh corn kernels (from about 2 medium ears)
1/2 red bell pepper, chopped and seeded
2 green onions, chopped
3/4 cup buttermilk
1 egg, lightly beaten
1 tablespoon vegetable oil
1 teaspoon thyme leaves
1.25 cups of all-purpose flour
2 teaspoons sugar
1 teaspoon baking powder
1 teaspoon salt
Pinch of ground pepper
Optional Sides – Sour Cream, Cheese, Guacamole, Salsa, etc.
Directions
1. Shuck, boil and shave the corn as explained in this tutorial. (Except skip the “milk” process.)
2. Combine corn, red bell pepper, green onion, buttermilk, egg, oil, and thyme in a bowl.
3. Combine flour, sugar, baking powder, salt, and ground pepper in another bowl.
4. Slowly pour corn mixture into flour mixture and stir gently. Let sit for 5 minutes.
5. Spray non-stick skillet with nonstick spray and set over medium heat. (Or get real ambitious and pour a tablespoon of oil in an cast iron skillet over medium heat.)
6. When skillet is hot, our 1/4 cup of mixture into skillet and spread into 3-inch rounds.
7. Cook until bubbles appear on the surface (around 3 minutes) and flip. Cook for another 3 minutes or until golden brown.
Ingredients will make 8 cakes.
If you are having this for a meal – I would recommend doubling or tripling the recipe. If it is just a side dish, then the recipe will stand well on its own.
It is a great dish to make when it is warm outside or when you are looking for a lighter meal.
What about you? What do you like to do with sweet corn? Let me know in the comments.
