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August 7, 2007 / Tony

Fresh Corn Cakes with Smoked Salmon

I ran across this recipe this morning.  It looks like a great way to use up some of that abundance of summer corn.

Fresh Corn Cakes with Smoked Salmon

2 ears corn, shucked

1/3cup coarse-grind yellow cornmeal

1/2cup flour

1 teaspoon sugar

1 teaspoon kosher salt

1/2teaspoon baking soda

2 green onions, green part only, chopped

1 fresh jalapeno, seeded and minced

1 large egg

1/2cup whole milk

2 tablespoons unsalted butter, melted Peanut or canola oil for frying

1/2cup creme fraiche or sour cream

4 tablespoons chopped cilantro

4 ounces thinly sliced smoked wild salmon, cut into thin strips

1. Steam the corn until tender, about 5 minutes. Cool, then slice off the kernels. Place in a mixing bowl and add the cornmeal, flour, sugar, salt, baking soda, green onions and jalapeno.

2. In a separate bowl, whisk together the egg, milk and melted butter. Pour the egg mixture into the dry ingredients and mix well.

3. Heat about 3 tablespoons oil in large skillet over medium-high heat. Spoon a heaping measuring tablespoon of corn batter into the oil and spread the batter to form a pancake about 3 1/2 inches across. Cook until set on one side, then flip and continue cooking until lightly browned and cooked, 2 to 3 minutes on each side. Add additional oil if necessary. Drain on paper towels and keep warm. (If necessary, work in batches, holding cooked pancakes in a warm oven while frying more.)

4. To serve, lay 2 pancakes on each serving plate. Spoon a little creme fraiche on the center of each pancake and top with some cilantro. Divide the strips of salmon among the pancakes on top of the cilantro. Serve immediately.

I’ll update this post when I make it. 

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