Savory Corn & Chile Cakes W/ Chipotle Cream
Ready In: 50 mins
Serves: 12
Ingredients
Cakes
- 1 tablespoon olive oil, sub. butter
- 1⁄4 cup poblano chile, minced
- 1⁄4 cup red bell pepper, finely minced
- 2 cups fresh corn, fresh from the cob, approx. 2 cobs worth
- 1⁄4 cup scallion, minced
- 1⁄2 cup cornmeal
- 1⁄2 cup all-purpose flour, unbleached
- 1⁄2 teaspoon salt
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 cup buttermilk
- 1 egg, large
- nonstick cooking spray
Chipotle Cream
- 1 cup sour cream or 1 cup plain yogurt
- cilantro leaf, garnish
- 1⁄2-1 teaspoon chipotle chile, minced
Directions
- CORN CAKES:
- Heat the olive oil or butter in a small skillet.
- Add the pablano pepper and corn, and saute over medium heat for about 10 minutes.
- Remove from heat and stir in scallions and set aside.
- Combine the dry ingredients in a medium-sized bowl.
- Measure 1 C of buttermilk into a 2C measuring cup. Add eggs, and beat gently with a fork until smooth.
- Pour the buttermilk mixture, sauteed vegetables, into the dry ingredients. Be sure to scrap up any butter/oil.
- Using a rubber spatula, stir from the bottom of the bowl, until all ingredients are moistened. DO NOT over mix; a few lumps are OK.
- Place a skillet or griddle over medium heat.
- After a few minutes, spray with nonstick spray. *Be careful over the gas stove flame! Add butter if you like.
- When the cooking surface is hot, use a 1/4 C measure w/ handle to scoop the batter onto the hot pan. Fry for 2-3 minutes on each side or until golden. They will measure about 4.5" across.
- Serve hot or warm topped with Chipotle Cream and torn cilantro leaves.
- CHIPOTLE CREAM:
- In a small bowl, combine the sour cream or yogurt with 1/2 teas. minced chipotle peppers. Whisk until smooth.
- Let sit for 10 minutes for the flavors to develop.
- Can be stored, tightly covered, in the refrigerator for up to 2 weeks.
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