Corn Cakes With Smoked Corn Recipes

SMOKED CORN CAKES WITH DIABLO SAUCE

Steps:

• To make sauce, heat oil in a heavy bottomed skillet until lightly smoking. Saute shallots and garlic until light brown. Add chilies, cumin, ginger, and red peppers. Stir about 30 seconds. Add mango and chicken stock. Simmer about 20 minutes. Puree and season with salt and lime juice. Sauce may be used hot or cold.
• For pancakes, shuck corn, remove silk, and cut kernels from cob. Place in smoker for 8 minutes. In a medium bowl, combine smoked corn, garlic, serrano chili, and bell peppers. In another bowl, mix cornmeal, flour, baking powder, and salt. Combine egg, milk, and bacon grease. Add vegetables to dry ingredients, then stir in egg mixture. Adjust seasoning with lemon juice. Fold to mix and let rest for 20 minutes. Adjust seasonings, if necessary.
• Place a large skillet over medium heat. Add just enough oil to coat bottom of skillet. When skillet is hot, pour corn batter, about 1/8 cup per corn cake. Cook on 1 side for about 1 1/2 minutes or until brown. Turn and cook until middles of cakes no longer appear wet. Remove cakes to warm platter and repeat to make 8 cakes. Place 2 cakes, edges overlapping on the center of each 4 warm plates. Spoon 2 tablespoons of Diablo Sauce around cakes and serve immediately.

CORN CAKES

Steps:

• For the avocado salsa: Mix the red onion, avocado, lime zest and juice and tomato in a small bowl. Season with salt and pepper; set aside.
• For the corn cakes: Whisk together the Cotija, flour, cumin, paprika and egg in a medium bowl until incorporated. Add the corn, garlic, scallions and lime zest. Fold together until incorporated. Set aside.
• Heat 1/2 inch of oil in a large, heavy-bottomed skillet over medium heat to around 350 degrees F.
• In batches, add 2-tablespoon scoops of the batter and fry until golden and crisp, 2 to 2 1/2 minutes per side. Remove to a paper towel-lined plate, sprinkle with sea salt and drizzle over some of the lime juice.
• Serve the corn cakes hot, topped with the avocado salsa.

SPICY SMOKED SALMON CORNCAKES

Steps:

• In a small bowl whisk together cornmeal, flour, baking soda, and salt. In a bowl whisk together egg, buttermilk, and cream cheese. Chop half of corn coarse and stir into buttermilk mixture with remaining corn, chives, peperoncini, salmon, and cornmeal mixture until just combined.
• In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and, working in batches, drop batter by 1/4-cup measures into skillet. Spread batter slightly to form 3 1/2- to 4-inch cakes and cook 2 to 3 minutes on each side, or until golden brown. Transfer corncakes as cooked to a heatproof platter and keep warm. Serve corncakes with sour cream, chopped red onion, and lemon slices.

CORN CAKES WITH SMOKED CORN

Steps:

• Process the corn kernels in a food processor with the milk until chunky but somewhat creamy (about 30 seconds).
• In a mixing bowl combine the cornmeal, flour, baking powder, salt and pepper. Add the corn and mix well.
• In a separate bowl, combine the eggs, egg yolks and butter. Add the cornmeal mixture, mix thoroughly and stir in the chives.
• Heat one tablespoon clarified butter in a small non-stick skillet. Add a ladleful of batter and saute on both sides. Keep warm. There should be enough batter for three small pancakes a person. Use the rest of the butter as needed.
• To serve, arrange three pancakes on each plate and garnish with smoked corn relish, a dollop of creme fraiche and a spoonful of basil leaves on top of each pancake.

FRESH CORN CAKES

Steps:

• In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat egg yolks; blend in milk and butter. Add to dry ingredients; stir until just mixed. (Batter may be slightly lumpy). , Stir in the corn, green onions, red pepper and green chilies; set aside. , In a small bowl, beat egg whites until stiff peaks form. Gently fold into batter. , For each pancake, pour about 1/4 cup batter onto a lightly greased hot griddle; turn when bubbles form on tops of cakes. Cook second side until golden brown. Serve immediately with syrup if desired.