These fresh corn cakes were a revelation. They don't sound like they'd be particularly earth-shattering but they are really wonderful - with a lovely delicate texture and wonderful fresh taste of sweet corn and green chili.
Use a sharp knife to score the kernels vertically.
Then scrape the kernels into a bowl. At first we used the back of a knife. Then we found that the edge of a metal measuring cup worked much better.
I hope the raccoons don't figure out a way to open the composter in the back yard. I bet they'd love to eat these leftovers!
The egg for the corn cakes is separated and the yolk whisked into the corn mixture along with some flour. The eggwhite is then whipped into stiff peaks. We were thrilled to be using our copper bowl. Did it really make a difference? We don't know but doesn't it look beautiful? The eggwhites are then folded into the corn mixture. (Please see more photos of whisking eggwhites.)
Then a cast-iron pan is heated, oil added and the corn mixture is spooned into the hot oil to fry the cakes until they are golden on both sides.
We can't stop making these! We had them the next day again. And the next day as well. They are equally good fried on a griddle.
This green chili plant is two years old. And the little chilis it produces are hot! Because it is a tender perrenial, it has to be brought indoors for the winter but it longs to be outside. In spite of the fact that chilis prefer full sun, this chili plant is determined to flourish in deep shade by our composter.