[RCP] Savory sage corn cakes

[Robin Garr]

Tonight I made corn cakes with fresh sage. It was an outstanding flavor combination, made with farmers' market corn. (Recipe below.)



It started with an article about fresh corn dishes on the Smithsonian blog:
http://blogs.smithsonianmag.com/food/20 ... resh-corn/

Which referenced a delicious looking recipe for savory corn cakes with sage on a gluten-free blog:
http://www.glutenfreecookingschool.com/ ... orn-cakes/

I found it, tinkered a bit (re-glutenized it and made some spice additions and procedural tweaks), and ended up with ...

Savory Sage Corn Cakes 

1 1/2 c. corn kernels, cut from 3 or. 4 ears
1/2 c. onion, chopped
2 large eggs, beaten 
2 Tbsp. All-purpose flour
2 Tbsp. cornstarch 
1 tsp. kosher salt 
Freshly ground black pepper
15-20 small fresh sage leaves, minced
Olive oil as needed for skillet 

1. Combine all ingredients in a food processor. Pulse untilthe corn is roughly minced.

2. Heat 1-2 tablespoons oil over medium-low heat in a cast iron skilletor non-stick skillet. When the skillet is hot, use a tablespoon to pour the batter onto the skillet to make silver-dollar size pancakes.

3. Cook for a few minutes. When the bottoms turn golden brown, flip them and cook until the second side is golden brown too.

4. Cook in batches, keeping them warm on a serving plate in a warm oven until they're all done. 

5. Serve au naturel or accompany with sour cream, chopped cilantro, salsa, caramelized onions or whatever you think will go well.

That's a good-looking recipe.

[Robin Garr]

That's a good-looking recipe.

I wouldn't have thought of the combination of fresh corn and sage, but hit the amounts just about right and there was some serious synergy going on there. That said, they look kind of funky ... I didn't spend much time trying to get them round.

Wonder if you could turn this into a spaetzle recipe?

[Robin Garr]

Wonder if you could turn this into a spaetzle recipe?

I'm not a spaetzle maker, so I'm hardly qualified to testify. I can tell you that it's a wet batter - the odd shapes of the cakes offers evidence that it spreads out really fast when it hits the skillet. Don't spaetzle require a firmer dough? Or not?

I like the irregular shapes and the browning is perfect. I have tried a number of recipes in the past but did not retain any of them. I plan on trying these in a couple of weeks.

Tim