You mean to tell me that I get to walk into a grocery store these days and choose between soft ripe peaches, juicy strawberries, big-ol raspberries AND fresh corn on the cob!? It’s just too good. Everything is like candy. Candy that I can char over an open flame and smash into savory pancakes.
I might need someone to hold my hand and tell me everything is going to be alright when summer fades and Winter tubers are all we have to get excited about.
Spoiled. Consider me spoiled.
Now let’s make some cakes!
These corn cakes could be a simple side dish to somethings delicious as Tracy’s Sticky Balsamic Ribs, or they can be paired with a few fried eggs for breakfast.
They’re simple and versatile. I’d say, if you have salted butter to slather on the warm and freshly-fried cakes… you’re totally in business. You won’t really even need a plate or chair. Formalities.
Fresh corn is charred over an open flame. I’m fancy and used my gas stove. For some reason this process sets off my fire alarm. My neighbor must think I’m the weirdest. For more corn charring goodness, see: Charred Corn with Pistachio Cilantro Lime Rub.
The base of these cakes are corn flour and all-purpose flour.
Now… corn flour is different from cornmeal. It’s much more fine than traditional cornmeal. I found cornflour in the bulk bins at Whole Foods, but you can also finely grind cornmeal in a small spice grinder.
Buttermilk and sweet charred corn to add tang summer flavor to our cakes.
I’m aggressive with the salt and pepper because cornflour can be a flavor-suck. I think chili powder is a nice addition as well.
Thick batter for tender and thick cakes.
It’s time to heat the skillet with butter and oil. We’re pan frying. No apologies.
Fried until golden brown on each side.
Now would be the best time to grab the butter and the sour cream and an extra pinch of salt. Sure, we’re going to plate these with diced and colorful vegetables, but that shouldn’t keep us from eating a few hot out of the pan!
Warm with diced peppers, extra charred corn, thinly sliced radishes, and any other colorfully diced ingredient you can muster from the fridge. I like to add extra black pepper and a few good pinches of chili powder.
- 1 cup corn flour*
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 4 tablespoons unsalted butter, melted
- 1 cup buttermilk
- 2 tablespoons honey
- 2 large eggs
- 2 ears of fresh corn, charred over an open flame and sliced from the cob
- butter and olive oil for cooking
- sour cream, sliced peppers, scallions, black pepper, chili powder, and radishes for serving.
- Whisk together the corn flour, all-purpose flour, baking powder, baking soda, salt and black pepper in a large bowl.
- In a small bowl, whisk together melted butter, milk and honey. Whisk in the eggs.
- Add the wet ingredients all at once to the dry ingredients. Add the corn and stir to incorporate. The batter will be thick but spoonable.
- Heat some butter and olive oil in a skillet over medium heat. When hot, spoon batter in heaping 2-tablespoon mounds into the pan. Flatten with the back of a spoon if the batter is too rounded.
- Let the corn cakes cook until browned on the bottom and starting to bubble around the edges. Flip the corn cakes with a spatula and cook on the other side for about a minute, until lightly browned on the reverse side and cooked through.
- Remove from the pan. Slather with butter. Dollop with sour cream. Sprinkle with diced peppers, scallions, radishes and black pepper and chili powder.
- *Corn flour is different from traditional cornmeal. It is much more fine. Corn flour can be found in bulk bins at many grocery stores, or can be make by grinding cornmeal until super fine in a spice grinder.