Ingredients Jump to Instructions ↓

  1. 3 ears fresh white corn, husked and corn cut from the cob

  2. 3/4 cup shredded pepper Jack cheese (3 ounces)

  3. 1 cup fine plain panko breadcrumbs, divided

  4. 1/3 cup chopped fresh chives

  5. 1 chipotle chile in adobo, minced

  6. 1 tablespoon sour cream

  7. 2 tablespoons minced cilantro, divided

  8. 1 teaspoon kosher salt

  9. 1/2 teaspoon freshly ground black pepper

  10. 1/4 cup extra-virgin olive oil

  11. 1/2 cup creme fraiche, for serving

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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

  4. 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.

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


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