Prep 30 mins
Cook 0 mins
My Family loves corn anyway and anyhow you fix it. When I was little my marmy made these for me everytime we would visit now I make them for my grandson who loves them as much as I did! I have used frozen corn when I had no fresh...was still good! Sometime we eat them as snacks or appetizers and use a sourcream and chive dip. Guessing at prep time depends on how fast you are at cutting the corn off the cob.
- 4 large ears of corn
- 2 tablespoons all-purpose flour
- 2 eggs, separated
- 1 tablespoon granulated sugar
- salt and pepper
- chopped sweet onion, if desired
- Cut the kernels from 4 ears of corn, and place them in a medium bowl. Using the back of a knife,scrape the cobs over the bowl to extract the juices and pulp. The mixture will resemble scrambled eggs.
- Beat the egg yolks in a large bowl until light. Beat in the flour,sugar and salt and pepper. Stir in the corn.
- Beat egg whites until stiff. Fold them into the corn mixture. Heat a heavy skillet over medium heat and grease lightly. Drop the batter by small spoonsfull into the hot skillet and cook until golden brown.
These were a nice change for a side dish. I used frozen corn (thawed), which I roughly and very briefly pulsed in the food processor to make it a bit more pulpy like fresh corn. I used two 12-oz bags and increased the other ingredients to make up for it. I threw in an odd half cup or so of leftover brown rice (which no one noticed) just to use it up. I added a bit of milk since I did not have the corn cob 'juice,' and although I used more egg, I did not use all the yolks just to keep it lighter. I added garlic powder, onion powder, cumin, paprika, and a bit of cilantro. I found that these cooked better and faster if I was fairly scanty with each one and if I spread it out with a spoon. Also, after flipping, I found that squishing them out a bit was helpful. But they were great to work with, not sticky, and easy to do. I served them with green beans and some shredded BBQ-y chicken. Thanks. --M
These are like my Mom's recipe that I haven't had in AGES! I never made them for myself before but I will from now on. I made for breakfast, omitted the onion and served with sugar-free syrup. Thanks for posting cinda. Made for PAC Spring 2010.
The fresh corn in the local supermarket looked pretty sad and shrivelled and we don't get frozen here, so I used tinned (canned) and it seemed to work just fine. I also made these in a bit of a hurry (dinner guests arrived 3/4 hour early! and caught me on the hop)so I forgot to beat the egg whites... Gee that didn't seem to do it any harm either :)These cooked up fast and easy, were tasty and well liked by almost everyone. DH said he 'kinda' liked them (he suggested adding more herbs or something like paprika to them) but to be fair he can be a bit fussy sometimes and there were very few leftovers so this dish will be a certainty on my family buffet menu from now on since so much of DH's family are vegeterians. Who cares it DH doen't love it? I'm making it for the rest of us from now on! Please see my rating system, a very well deserved 4 stars:) Thanks !!!