Post by Alison Hein.
Masa harina, a Latin American dough made from hominy, gives these sweet corn cakes a smooth, full-bodied texture and distinctive flavor. Then, whole sweet corn kernels add little pops of pure maize when you dig in for a bite. These elements are especially nice when serving the corn cakes chilled, as we do here, then alluringly topped with smoky salmon and parslied sour cream. Wonderful for breakfast or brunch, but toss together a side salad and you’ve got a light, refreshing summer meal.
Prepare the batter in advance and fry these babies up just like pancakes. Put them in the refrigerator to chill, or, if you want, stop right here and serve them warm with salted butter and Vermont maple syrup.
Parslied sour cream appears elegant and time-consuming, yet it’s a cinch to whip up – simply toss all the ingredients in a blender and mix until smooth. It looks lovely, keeps well in the refrigerator, and its creamy herbal base adds fresh pizzazz (try it on baked potatoes, or even sandwiches).
All you need is a little smoked salmon, for a super summery meal – a sweet and smoky breakfast in bed.
Sweet Corn Cakes
1 cup masa harina, or substitute cornmeal
½ cup unbleached white flour
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups milk
2 tablespoons honey
1 cup sweet corn kernels, fresh or frozen
Dash of cayenne
2 to 3 tablespoons corn oil, for frying
Combine masa harina, flour, baking powder and salt in large bowl. In separate bowl, stir together milk, egg and honey. Gradually add milk mixture to dry ingredients, stirring frequently, until well-mixed. Fold in corn kernels and cayenne.
Heat oil in heavy pan or griddle on burner over medium to medium high heat. Ladle ¼ cup of batter into pan for each corn cake. Cook one to two minutes per side, flipping once, until corn cakes are lightly browned and crisped. Add more oil and adjust heat as necessary. Serve hot with butter and real maple syrup, or chill and top with smoked salmon and parslied sour cream.
Makes approximately 10 sweet corn cakes.
NOTE: For gluten-free corn cakes, replace the white flour with an equal amount of masa harina.
Parslied Sour Cream
1 cup sour cream
¼ cup parsley (flat leaf or curly)
1 teaspoon lemon juice
½ teaspoon lemon oil (optional)
Salt and pepper to taste
Add all ingredients to blender or food processor and mix together until smooth. Store in the refrigerator until ready to use.
Makes approximately one cup of parslied sour cream.
Sweet Corn Cakes with Smoked Salmon and Parslied Sour Cream
2 sweet corn cakes
1 to 2 tablespoons parslied sour cream
4 ounces smoked salmon
Additional parsley for garnish (optional)
Place corn cakes on plates. Spread about two teaspoonfuls of parslied sour cream on top of each cake, and top with smoked salmon. Garnish with a dot of sour cream and parsley sprig, if you like.
Makes 2 servings.