Corn Cakes with Blueberries

Corn Cakes with Blueberries

Corn Cakes with Blueberries

I love corn season.  That first ear of corn on the cob always makes it feel like summer has really arrived.  It is a celebrated event in our house.  However, by the end of September, corn on the cob has been done and you start looking for other things to do with the fresh corn.  Especially when the weather starts to feel much more like fall than summer and you start wanting warmer, homey dishes.  Enter the corn cake.  A simple preparation involving fresh corn, a little flour, and an egg.  Mixed together and fried up, it transforms corn from a summer treat to a great, anytime dish.

Cooking the Corn Cakes

Cooking the Corn Cakes

Make it savory with a little bacon, onion, and grated cheese and top it with salsa.  Alternatively, make it sweet (like we did) with blueberries that you picked in July and froze and top with maple syrup.  Eat them for breakfast, dinner, or brunch.  Any way you make, this recipe gives summer corn new life.

Corn Cakes with Blueberries

Ingredients

4-5 ears of sweet corn, shucked

1 large egg

1/3 – 1/2 cup all purpose flour

1/2 cup fresh or frozen blueberries

Vegetable oil for frying

Maple syrup

To Make

Fill a large pot with a couple of inches of water and bring to a boil.  Drop the corn in and cook 3-5 minutes, until just tender.  Drain and run the ears under cold water to stop the cooking process.  Trim the kernels off the cobs into a large mixing bowl.

To the corn kernels add the egg (lightly beaten) and stir in the flour until the batter starts to come together.  You want the batter to just hold together.  The amount of flour you need will depend a lot on the amount of moisture in your corn.  Fold in the blueberries.  If you are using frozen berries, do not thaw them first.

Heat a large skillet over medium-high heat.  Add enough vegetable oil to coat the bottom of the pan.  Add heaping spoonfuls of the batter to the pan, pressing lightly with the back of the spoon to flatten.  Cook until golden brown on one side, about 3-4 minutes.  Flip and cook until golden on the other side, another 3-4 minutes.

To Serve

Top the cakes with warm maple syrup.  Serves 4 as a side or 2-3 as a main dish (or breakfast).

If you want to make more savory cakes, cook a few strips of bacon until crispy, reserving the rendered fat.  Chop the bacon and a small onion and add to the corn batter.  Drop in a nice handful of grated cheese and cook, as above, in the rendered bacon fat.  Top with fresh salsa.

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3 Comments

Filed under Breakfast, Fruit, Recipes, Vegetarian

3 responses to “Corn Cakes with Blueberries

  1. Rodney

    These look super tasty!

  2. Rudy

    How many cups of corn would you say the 4-5 ears are? Getting tough to find good fresh corn, and I want to try the recipe with the froze variety.

  3. We estimate that 4-5 ears are about 3 cups of corn. Best of luck, let us know how it turns out.

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