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Categories:
ears of corn egg water flour salt baking powder scallions canola oil triple-cream cheese freshly ground black pepper
Viewed: 44 - Published at: 6 years agoIngredients
- 3 large ears of corn, shucked
- 1 large egg, lightly beaten
- 1 1/4 cups water
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon baking powder
- 1/2 cup finely chopped scallions
- 1/4 cup canola oil, plus more as needed
- 2 ounces triple-cream cheese, such as Cowgirl Creamerys Mt. Tamor St. Andre, cut into 1/2-inch pieces
- Freshly ground black pepper
Method
- In a large saucepan of salted boiling water, cook the corn until crisp-tender, 3 to 5 minutes.
- Transfer to a plate and let cool completely, then cut the kernels off the cobs.
- In a large bowl, beat the egg with the water.
- Sift the flour, salt and baking powder over the egg and whisk until a batter forms.
- Stir in the corn kernels and scallions.
- In a large nonstick skillet, heat the 1/4 cup of canola oil until shimmering.
- Spoon a scant 1/4 cup of the batter into the skillet for each pancake and cook over moderate heat until browned on the bottom, 1 to 2 minutes.
- Flip the cakes and top each with a piece of cheese.
- Cook until the cheese just starts to melt and the corn cakes are cooked through, about 2 minutes longer.
- Transfer the corn cakes to a serving platter and season with black pepper.
- Repeat with the remaining batter.
- Serve warm.
