Fresh Corn Cakes

We are big fans of sweet corn in my house and we take every opportunity to make it while it's in season. This recipe is a great use for corn. I love the idea of cooking with fresh corn, so when I saw this recipe I knew I had to try it.

These were really easy to make and the recipe makes a TON! We only had a few, and the rest are in the freezer for next time. The blend of corn and mozzarella tastes so good in these. Like little cheesy cornbread cakes! I made these as a side dish, but I almost contemplate reheating them and putting a little jelly on them for breakfast one morning. You can definitely get creative with these.



Fresh Corn Cakes
(from Southern Living magazine)

2 and 1/2 cups fresh corn kernels (about 5 ears)
3 large eggs
3/4 cup milk
3 Tbsp. butter, melted
3/4 cup all-purpose flour
3/4 cup yellow or white cornmeal
1 (8-oz.) package fresh mozzarella cheese, grated
2 Tbsp. chopped fresh chives
1 tsp. salt
1 tsp. freshly ground black pepper

1. Pulse first 4 ingredients in a food processor 3 to 4 times or just until corn is coarsely chopped.

2. Stir together flour and next 5 ingredients in a large bowl; stir in corn mixture just until dry ingredients are moistened.

3. Spoon 1/8 cup batter for each cake onto a hot, lightly greased griddle or large non-stick skillet to form 2-inch cakes (do not spread or flatten cakes). Cook cakes 3 to 4 minutes or until tops are covered with bubbles and edges look cooked. Turn and cook other sides 2 to 3 minutes.

Makes about 3 dozen.