I’m reading _The Essential Vegetarian Cookbook_ by Diana Shaw, and found a fantastic recipe to share. I have no photos because, well, it’s dark out, and my kitchen needs the sun to supplement its overhead light in order to make good photos. But take my word for it, these are good.
I bought my corn at Hy-Vee, 4 ears for $1. I was skeptical about the taste of the corn, being out of season and not local, but it allowed me to risk making this new recipe. If I had to spend more money, I probably would not have made these.
Savory Baked Corn Cakes (p.257)
4 ears of corn, cooked any way you like. I use the microwave for time and energy savings.
1 scallion, chopped. I used garlic powder because it was handier. Nothing like starting your side dishes well after the main dish is done. And I usually prefer sides to mains.
2 large eggs, lightly beaten
2 T flour
1/2 t salt
carmelized onion for garnish
sour cream for garnish
Preheat oven to 375 degrees.
Scrape the kernels. I also scrape the cob after the kernels are off, especially if I did not make a deep cut. I also thought about my paternal grandparents cutting their corn off the cob for the freezer when I did this. Place corn in food processor. Add scallion, eggs, flour, and salt. Process in pulses until you have a fine mince. Do not liquefy.
Drop the batter, about 3 T at a time on a cooking sheet, either nonstick (like the book) or coated with cooking spray (as I did). Bake about 10 minutes or until lightly browned. Flip and brown, about 5 more minutes. Serve warm. Garnish as desired.
I can see this as a summer lunch. The sour cream was OK, but we preferred our cakes without. You can taste the corn better.