Corn griddle cakes

I swear that I have eaten fresh sweet corn every day this week- and I'm beginning to suspect my body needs a little break!

Last night, I stopped by the Drake farmers market to get 4 ears of corn to make this new recipe. I checked out one of my favorite cookbooks (again), Jack Bishop's A Year in the Vegetarian Kitchen. It really focuses on eating seasonally, which is one of the main things I am trying to be more aware of in planning our menus.

I made these just about as directed, except for the cilantro and I did add a little minced onion and a touch of Southwest seasoning. They are a perfect recipe to mess around with, add some more onion, red pepper, fresh herbs, switch the type of cheese or even add some crab meat or sliced shrimp. Feel free to top them with sour cream, salsa or honey. I served them with some refried black beans and sauteed some patty pan squash.

Today, I had some leftover ones for lunch that I topped with butter and honey- very scrumptious.

Enjoy!!

Savory Corn Griddle Cakes

4 medium ears of corn, husked
1/4 cup shredded cheddar or monterey jack cheese
1 TB fresh minced cilantro
3/4 cup milk
2 large eggs
2 TB butter, melted
1 cup all purpose flour
1 tsp baking powder
1/2 tsp salt

Cut kernels off of the corn. Easiest way to do this is hold the ear straight up in a large bowl & cut down- the bowl catches all the kernels and they don't scatter everywhere. Discard cobs. Stir in cheese, cilantro, milk, eggs and melted butter into the corn until smooth. Fold in the flour, baking powder and salt, stir until no flour streaks remain.

Heat a large non-stick skillet over medium heat and lightly grease it. Fill a 1/4 cup measuring cup with batter and pour the batter into the pan to make a round cake. Repeat until pan is filled (you should have 3-4 in pan) Cook, flipping the griddle cakes once, until lightly browned on both sides, about 5 minutes total. Keep finished cakes on warmed plate in the oven.

Repeat with remaining batter. Serve with salsa, sour cream or honey.