Stuffed with fresh corn kernels, cornmeal, cheese, and green onions, corn cakes are savory dinner pancakes. The taste reminded me of corn puddings and souffles, but the texture was more firm and bread-like. I wanted to display their flavor as a main dish instead of a measly side dish, so I spiced up some pulled rotisserie chicken to put on top along with a dollop of sour cream.
There are so many summer dinners I want to try before the produce shifts to winter squashes and greens and sunlight tragically disappears at 5 p.m., and this one was totally worth prioritizing.
Corn Cakes with Chicken
Adapted from Southern Living and Real Simple
2 1/2 cups corn kernels (about 5 ears fresh), cooked
3 large eggs
3/4 cup milk
3/4 cup all-purpose flour
3/4 cup yellow or white cornmeal
1 cup shredded mozzarella cheese
5-7 green onions (about one bunch), chopped
Salt and pepper, to taste
1 rotisserie chicken
1 4 oz. jar diced pimentis
½ lime, juiced
1 Tbsp. Mixed-up salt, or seasonings of your choice
Sour cream (optional)
Pulse first 1 cup corn, eggs, and milk in a food processor 3 to 4 times or just until corn is coarsely chopped.
Stir together remaining corn and next 5 ingredients in a large bowl; stir in corn mixture just until dry ingredients are moistened.
Spoon 1/8 cup batter for each cake onto a hot, lightly greased griddle or large nonstick skillet to form 2-inch cakes (do not spread or flatten cakes). Cook cakes 3 to 4 minutes or until tops are covered with bubbles and edges look cooked. Turn and cook other sides 2 to 3 minutes.
As cakes cook, pull chicken off the bone and mix with remaining ingredients.
Serve chicken mixture on top of corn cakes with a dollop of sour cream on top.
Makes 6-7 servings.