Corn Cakes:
Olive Oil
3 cups corn (from 2-3 ears corn)
1 small zucchini
1 small yellow summer squash
*(dice these two small - not to much bigger then corn)
coarse salt and pepper
3 scallions, very thinly sliced (whites and some greens)
2 large eggs, lightly beaten
1/4 cup corn masa (Mexican-cooking isle in Grocery Store)
feta cheese for garnishing
In large skillet, heat 1 tsp. oil over medium. Add corn, zucchini and squash and season with salt & pepper. Cook until veggies soften slightly, 3-5 minutes. Transfer to a medium bowl and let cool for 5 minutes. Add scallions, eggs, and masa to corn/veggies mixture and stir to combine.
Wipe skillet clean, then heat 2 Tbsp. oil over medium. Fill 1/4 cup with corn mixture. Place upside down in skillet, trying to keep form as much as possible. Fry until set on bottom, about 3 minutes. Flip and fry until cakes are cooked through, 2 minutes more. Transfer to plate, and sprinkle with feta.
Olive Oil
3 cups corn (from 2-3 ears corn)
1 small zucchini
1 small yellow summer squash
*(dice these two small - not to much bigger then corn)
coarse salt and pepper
3 scallions, very thinly sliced (whites and some greens)
2 large eggs, lightly beaten
1/4 cup corn masa (Mexican-cooking isle in Grocery Store)
feta cheese for garnishing
In large skillet, heat 1 tsp. oil over medium. Add corn, zucchini and squash and season with salt & pepper. Cook until veggies soften slightly, 3-5 minutes. Transfer to a medium bowl and let cool for 5 minutes. Add scallions, eggs, and masa to corn/veggies mixture and stir to combine.
Wipe skillet clean, then heat 2 Tbsp. oil over medium. Fill 1/4 cup with corn mixture. Place upside down in skillet, trying to keep form as much as possible. Fry until set on bottom, about 3 minutes. Flip and fry until cakes are cooked through, 2 minutes more. Transfer to plate, and sprinkle with feta.
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