Corn & Jalapeno Griddle Cakes

When I saw these I just knew they would be good, and I was not disappointed!  In theory they are a bit like a pancake, but more dense and moist, and definitely more savory.  In taste they are not unlike a good cheesy cornbread, but not quite as “bready” and have a fresher taste, especially with the salsa on top.  I would definitely suggest using both sour cream and salsa verde on top though they are only listed as optional suggestions.  They really pull these cakes together.

For the salsa verde you can use whatever brand you like.  I have actually never bought salsa verde that I can think of so I picked mine based on sodium content as we are trying to watch our intake around here.  I believe the one I used was called World Table and I really liked it.  In fact I used it again on another recipe coming up I plan to share that was out of this world!  So be on a look-out for upcoming entries!

Anyway back to the griddle cakes.  Not only are they tasty, but they are easy to throw together as well.  I used my Griddler and they came out very nicely golden on both sides and cooked through.  I imagine you may end up with a darker exterior before getting a fully cooked cake if you were to cook it in a skillet or something over stronger heat, so I would just suggest being watchful and maybe cooking on a lower heat to ensure it cooks through without getting too dark on the outsides.  I also took my measuring cup I was using to scoop out the portions and lightly pressed it down into a circle to get a nice traditional pancake like shape.  The recipe says you shouldn’t need to do this, but I figured it would cook a bit better and they were pretty thick and didn’t spread out on their own very much.

One little thing I did differently than the recipe, was I added a splash or so of heavy cream just for the taste/creaminess.  If you have it on hand, great!  If not, don’t worry about it.

 

Corn & Jalapeno Griddle Cakes

Makes 10

Ingredients :

  • 2 C. fresh or frozen and defrosted corn (about 3 ears of corn)
  • 1 jalapeno, finely chopped
  • 2/3 C. thinly sliced green onions (about 5)
  • 4 eggs
  • 1/2 C. sharp cheddar cheese, shredded
  • 2 T. olive oil + extra for cooking
  • 1/2 C. flour
  • 1/2 C. yellow cornmeal
  • 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper
  • sour cream or greek yogurt for serving (optional)
  • salsa verde for serving (optional)
  • additional green onions for serving (optional)

Directions :

  1. Pulse 1 cup of the corn kernels in food processor until roughly chopped, just a few seconds. Add to a large bowl along with the rest of the corn kernels, jalapeno, green onions, eggs, cheddar, and olive oil. Stir to combine.
  2. In a separate bowl, combine the dry ingredients. Add to the corn mixture and stir gently to combine.
  3. Heat a non-stick pan or griddle over medium-high heat. Add a small amount of olive oil to coat. Scoop the corn batter, 1/4 cup at a time, onto the griddle. It should be somewhat thick, but you should not need to flatten or spread it. Cook until golden brown, about 2 minutes on each side.
  4. Serve with Greek yogurt or sour cream, salsa verde, and additional green onions.

Recipe from coffee & quinoa

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