Now that corn season is in full swing in New England, my family eats it at least two times a week. Although I look forward to eating it every time and we have been switching it up when it comes to cooking methods (boiling, grilling, over the campfire), sometimes you still crave something just a little different. That is where corn cakes come in. This recipe has long been a tradition in my family and I have wonderful memories of my grandmother cooking up a batch for us each summer. Rumor has it that the men in the family only put up with the women because they could cook these. Because it is an old recipe that has been passed along family members and never actually written down, the measurements for the ingredients may need to be tweaked slightly based on how much corn you have. Enjoy and start your own family tradition!
Corn Cakes
12 ears of sweet corn
1 egg
2-3 Tablespoons flour
2-3 Tablespoons flour
Salt & pepper to taste
With a sharp knife, cut down the ears of corn going in the middle of each row of kernels. Then use the back of the knife to scrape across the kernels placing all the inside juice and substance in a bowl. Add the egg and flour, getting it to a batter consistency. Add salt and pepper to taste. Heat oil in a skillet until hot. Drop in batter to form small 3 inch cakes and cook until brown on both sides. Drain cakes on paper towels. Repeat until batter is used up.
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