Fresh Corn Cakes with Peach Mustard Sauce

Love the melted mozzarella in the corn cakes...

Want a good side dish to serve with soup or salad? I tried Fresh Corn Cakes today, and loved them. This recipe would also make a great appetizer, made as mini corn cakes with sauce spooned into a custard cup in the middle of a platter of cakes. Jake inhaled these as an after school snack. He ate 5 with the Peach Mustard. Preparation time was about 5 minutes, with the cooking time as long as it takes to cook a pancake. The recipe calls for fresh corn, but February isn't exactly harvest time, so I used some frozen corn, thawed in the microwave. Still yummy.

Fresh Corn Cakes with Peach Mustard Sauce

printable version

2 1/2 cups fresh corn kernels (about 5 ears)

3 large eggs

3/4 cup milk

3 Tablespoons butter, melted

3/4 cup flour

3/4 cup cornmeal, yellow or white

1 cup grated mozzarella cheese

1/4 cup chopped green onion, green part only

1 teaspoon salt

1 teaspoon ground pepper

Pulse first 4 ingredients in food processor just until corn is coarsely chopped. Stir together flour and next 5 ingredients in large bowl, add just until dry ingredients are moistened. Spoon about 2 tablespoons batter onto a hot, greased griddle or non stick pan to form 2-3 inch cakes. Slightly spread batter while spooning onto griddle. Cook cakes about 3 minutes on each side, or until golden and cooked through. Do not flatten cakes once flipped over. Serve with Peach Mustard Sauce.

Peach Mustard Sauce:

3 Tablespoons Peach jam (or apricot)

1 teaspoon Dijon Mustard

1 teaspoon yellow mustard

Mix together in small bowl, serve with corn cakes.

Tweet

Pin It