| Level: | Easy |
| Total: | 49 min |
| Prep: | 10 min |
| Inactive: | 30 min |
| Cook: | 9 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 49 min |
| Prep: | 10 min |
| Inactive: | 30 min |
| Cook: | 9 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 cups frozen corn, thawed
- 3/4 cup shredded smoked mozzarella (3 ounces)
- 1 cup plain breadcrumbs, divided
- 1/3 cup chopped fresh chives
- 1 tablespoon sour cream
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1/2 cup creme fraiche, for serving
Instructions
- 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, salt, and pepper. Stir until combined. Form the mixture into 9 balls and then flatten into patties, each about 2 1/2 inches in diameter and 3/4-inch thick. Refrigerate for 30 minutes.
- Coat the patties in the remaining 1/2 cup breadcrumbs and drizzle with olive oil. 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.
- Arrange the corn cakes on a platter and top with a dollop of creme fraiche.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 274 |
| Total Fat | 18 g |
| Saturated Fat | 6 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 7 g |
| Cholesterol | 22 mg |
| Sodium | 256 mg |
| Serving Size | 1 of 6 servings |
| Calories | 274 |
| Total Fat | 18 g |
| Saturated Fat | 6 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 7 g |
| Cholesterol | 22 mg |
| Sodium | 256 mg |
Reviews
Haven’t made these yet but was wondering if you could use cream corn instead of frozen or would that make them too mushy
I love these
Very tasty side dish!!! It was fast and easy to throw together. I had a tough time turning them but that may be my error in that I got them a little thin. Next time I’ll keep the patty nice and plump like it called for. There will definitely be a next time!
It was easy to make and tasted great!
I take these to BBQs and they are a hit! I use smoked Gouda, partly because smoked mozzarella is hard to find and I like the creaminess of smoked Gouda. I also use sour cream instead of creme fraiche for serving.
Wow! I took suggestions from other reviewers. I added 2 tablespoons creme fraiche (instead of sour cream), used 1 cup pepper jack cheese, panko bread crumbs and added some splashes of Habanero Tabasco sauce. I used 2 cups fresh corn so probably did not need the sour cream at all. Turned out wonderfully. After setting up in the fridge, I used an egg wash and coated them with panko and refrigerated them another hour. Not a difficult recipe and other than waiting while refrigerating, very fast. Probably can be done in advance and reheated. I will also try freezing to see if that works.
Thankfully I have the schooling and real life experience to notice when a recipe is about go downhill and fix it before it does. I followed the recipe to the letter up until the point where the patties came out of the fridge. I tried to pan sear/grill them and the first two fell apart into a mushy mess. I quickly realized this was missing some real binding agents. I added one egg, more breadcrumbs and ended up with a tasty dish that more resembles an Arepa than whatever this was supposed to be> Giada. You are beautiful but this recipe is a dud.
I added a few twist to this recipe and they are delicious, instead of sour cream, I used a tablespoon of jalapeno cream cheese and a tablespoon of mayo. I used chopped red sweet onion, bell pepper and cheddar cheese. Instead of bread crumbs from a box, I toasted bread and made my own, then crushed shredded wheat to dip them in before frying, you could add a table spoon of flour if you are having problems of them holding together. To add more spice, next time I want to try them with Mexican corn, the possibilities are endless.
Oh my goodness, these corn-cheese cakes are so good… and they’re so easy to make! I do use only a little freshly ground pepper and some sea salt, but not a lot… but it’s still very tasty. I’m counting my calories so I don’t add more bread crumbs at the end as noted in the instructions and I don’t use creme fraiche. But man! I’ve already made these 3 times in about a week! I love, love, love them!
these were JUST okay. Kind of a little mushy inside. Don’t think I will try these again.