Fresh Corn Cakes with Guacamole

As the weather starts to warm up I think cookouts and with cookouts I think corn.  I know weird?  Growing up in the hot summers of Atlanta when there was a cookout there was always wonderful sweet corn on the table.  My grandmother would always stop at a local farmer near her home and pick up bushels and bushels of corn.  So the summers weren’t lacking of fresh corn.  She would also cut the corn off the cob and freeze for her holiday cream corn.  Which just between you and I wasn’t my favorite. 

This past weekend I saw the first of the corn this season and I quickly grabbed several and decided to make these delicious corn cakes.  I ran across this recipe in my 2008 Southern Living cookbook and made some slight changes.  Of course, the white whole wheat flour addition and I also used a self-rising cornmeal.  I just think this makes them taste better.  We all love these in our house.  They are super yummy warm by themselves or with fresh guacamole on top.  The girls like them with cheese melted on top.  We had them along side a salad and chicken this weekend.  Either way, yummy and delicious.

Fresh Corn Cakes with Guacamole

Print Recipe

2 1/2 cups fresh corn kernels (about 5 ears)

3 large eggs

3/4 cup milk

3 tbsp unsalted butter, melted

3/4 cup white whole wheat flour

3/4 cup self-rising buttermilk corn meal mix

1 cup fresh mozzarella cheese, shredded

2 tbsp chopped chives

1/2 tsp salt

1/4 tsp fresh ground pepper

Guacamole, optional

Instructions:

Pulse first 4 ingredients in a food processor 3 to 4 times or just until corn is coarsely chopped.

Stir together flour and next 5 ingredients in a large bowl; stir in corn mixture just until dry ingredients are moistened.

Spoon 1/2 cup batter for each cake onto a hot, lightly greased large nonstick skillet to form 2-inch cakes.  Cook cakes 3 to 4 minutes or until tops are covered with bubbles and edges looked cooked.  Turn and cook other sides 2 to 3 minutes.

Serve warm with guacamole or alone.