Halloumi Corn Cakes
by Caren & Christina
Corn cakes are plentiful, the varieties are endless, some thick and dense, some calling out for a protein topping and then this one. I am using fresh shucked corn, but you can sub in frozen kernel or canned kernel. They just need to be very well drained to rid the moisture.
Corn Cakes Ingredients:
- 1 1/4 cup fresh shucked corn. If you do not have fresh use frozen or canned kernels
- 2/3 cup all purpose flour
- 1 teaspoon baking powder
- 2 large free-range eggs, lightly beaten
- 1/3 cup milk
- 1/4 heaping cup grated halloumi cheese
- 1 tablespoon fresh basil, cut into chiffonade
- 1/2 teaspoon 2.0 chili paste
- 1/2 teaspoon sweet smoked paprika
- 1 teaspoon kosher salt
Garnish Ingredients:
- Cilantro leaves
- 1/3 cup sour cream
- Chili threads
Method:
1. Place the corn in a hot cast iron pan and dry roast until it become blistered and roasted. About 10 minutes. Let cool and toss with the flour, basil, paprika, salt, and grated cheese.
2. Mix the beaten eggs, 2.0 chili and the milk. Stir into the corn mixture.
3. Heat a non-stick pan to medium high heat, add a dribble of grapeseed oil and drop heaping tablespoons of batter into the hot pan. Fry for about 2 minutes per side.
4. Remove and blot on paper towels to remove any excess oil. Transfer to a serving platter and top with a small dollop of sour cream and a cilantro leaf.
2. Mix the beaten eggs, 2.0 chili and the milk. Stir into the corn mixture.
3. Heat a non-stick pan to medium high heat, add a dribble of grapeseed oil and drop heaping tablespoons of batter into the hot pan. Fry for about 2 minutes per side.
4. Remove and blot on paper towels to remove any excess oil. Transfer to a serving platter and top with a small dollop of sour cream and a cilantro leaf.
Copyright (c) Caren McSherry 08/2021
