Corn Cakes
 
Makes 8
Ingredients
  • 2 ears yellow corn in husks
  • ⅔ cup plain yellow cornmeal
  • ½ cup all-purpose flour
  • 3 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh parsley
  • 1½ teaspoons Creole seasoning
  • 1 teaspoon baking powder
  • ⅔ cup whole milk
  • ¼ cup diced roasted red peppers, drained
  • 1 tablespoon vegetable oil
  • Spicy Dipping Sauce (recipe follows)
  • Garnish: chopped fresh chives, fresh parsley leaves, grilled corn kernels
Instructions
  1. Heat a cast-iron grill pan over medium heat. Spray pan with cooking spray. Add corn in husks to pan, and cook, turning occasionally, until husks are charred, about 20 minutes. Let stand until cool enough to handle. Shuck corn; add corn on cob to pan, and cook, turning frequently, until charred and tender, about 10 minutes. Let cool; cut kernels off cob.
  2. In a large bowl, whisk together cornmeal, flour, chives, chopped parsley, Creole seasoning, and baking powder. Stir in milk just until combined. Gently fold in corn kernels and red pepper just until combined.
  3. In a large cast-iron skillet, heat oil over medium heat. Working in batches, drop batter by ¼ cupfuls into hot oil, slightly spreading batter with spatula, and cook until golden brown, 3 to 4 minutes per side, adjusting heat as needed to prevent excess browning. Serve immediately with Spicy Dipping Sauce. Garnish with chives, parsley leaves, and corn, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/corn-cakes/