Corn Cake Recipe

Recently I was in need of a seasonal appetizer that would satiate both vegetarians and carnivores alike. After watching an episode of Giada at Home , I decided to try her grilled corn and cheese cakes. Instead of using frozen corn, I substituted fresh corn cut off the cob. In a food processor, pulse the corn into a chunky puree. Place in a medium bowl. Add the cheese, 1/2 cup breadcrumbs, chives, sour cream, chipotle chile, 1 tablespoon chipotle chiles in adobo, salt, and pepper. Stir until combined.

Form the mixture into small balls and then flatten into patties, each about 1 1/2 inches in diameter and 3/4-inch thick. Refrigerate for 30 minutes.

Coat the patties in the remaining 1/2 cup breadcrumbs and drizzle with olive oil.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the patties with olive oil and grill until toasted, 4 to 5 minutes each side.

Arrange the corn cakes on a platter and top with a dollop of crème fraîche.