1 Tablespoon vegetable or olive oil
1 1/2 cups of corn kernals, freshly cut from the cob
1/4 cup all purpose flour
1/4 cup cornmeal
1/4 teaspoon sea salt
1 teaspoon baking powder
1/2 cup milk
1 egg, slighty beaten
1 tablespoon chopped onion
1 Tablespoon vegetable oil
1/2 cup chopped tomato
1/4 cup sliced green onion
1/4 cup crumbled feta cheese- I used tomato feta cheese
In a 12 inch nonstick skillet, heat 1 tablespoon vegetable oil over medium heat.
Add the corn kernals in an even layer; sprinkle generously with salt.
Cook, without stirring, for about 3-4 minutes until the corn kernals are sizzling.
Give the pan a shake and continue cooking about 15 minutes, or until kernals are slighty brown. Reserve 2 tablespoons of corn kernals.
Meanwhile in a bowl, whisk together flour, cornmeal, 1/4 tsp. salt, and baking powder.
Whisk in milk, egg, and the 1 tablespoon vegetable oil, mixing just until batter is smooth. Stir in the chopped onion and browned corn.
Wipe skillet out lightly with oil paper towel. Heat over medium heat. Drop batter by 1 or 2 tablespoons. cook about 1 minute per side and turn. Repeat with remaining batter.
Top each griddle cake with sour cream, if desired, tomato, green onion, feta cheese and reserved corn kernals.
I stacked mine for a great look! I also used a biscuit cutter to make mine more precise. Enjoy!
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Yum! Looks like a great family meal. Thanks for stopping in at Cranberry Morning today. :-)
ReplyDeleteThis looks delicious!! Sounds like something my daughter, Amber, would love!! We will be going down there next week and I am going to try this.
ReplyDeleteYou and she seem to cook along the same lines.
Happy Monday, Pretty Lady!!!
dang, that's sound awesome. May have to try it!
ReplyDeletebeautiful dish and of great effect. I love fresh corn too. The best time to harvest it is now in Italy. So tender and full of taste!
ReplyDeleteYum..that looks so good, I could make a meal out of those. I like the way you cut and stacked the griddle cakes...a really pretty presentation.
ReplyDeleteBabs
Oh YUM! This sounds fabulous Linda.
ReplyDeleteOh that sounds so good! And looks delicious!
ReplyDeleteDebbie :)
These look so good, Linda. Beautiful presentation. xo
ReplyDeleteThis looks delicious! I do have a bag of cornmeal sitting around (left over from previous bakes) and this looks like a great recipe for me to use that.
ReplyDeleteOh, yum. I would eat that. :-)
ReplyDeletePearl
Oh boy this looks like you would have a hard time not filling up on them!
ReplyDeleteThanks for linking this up at Meatless Monday! I have a couple different versions of corn fritters on my blog, check them out: http://jessica-healthymommyhealthybaby.blogspot.com/2012/04/meatless-monday-zesty-corn-fritters.html and http://jessica-healthymommyhealthybaby.blogspot.com/2012/07/meatless-monday-southwestern-style-corn.html. I'll be trying yours next! Thanks for the comment tip, I'll bring that up on my next post. I'm now following back :)
ReplyDeleteP.S. Your layout is too cute!
ReplyDeleteI had corn cakes for the first time last week. I can't wait to try your version. Feta makes everything better : )
ReplyDeleteThanks for sharing at Mealtime Monday! I can't wait to see what you link up next week!
Kaylee
www.couponingncooking.com
I can just taste all the flavors of this super seasonal dish. I would love if you would share it on foodie friday today. I just found your blog from Flour me with love.. looks terrific my sister's name is Linda and she is a dancer too.
ReplyDeleteOh my! This looks delicious! Thank you for sharing this at my Make it Pretty Monday party at The Dedicated House. Hope to see your prettiness again on Monday. Toodles, Kathryn @TheDedicatedHouse
ReplyDeleteHi Linda: Thank you for sharing this recipe--it looks wonderful!
ReplyDelete