So many variations on this amazing recipe from Smitten Kitchen! I really wanted to try chives and cheddar but we only had scallions and Swiss at home. Still came out amazing! Even my I-only-eat-Asian-food father loved them.
INGREDIENTS
- 3 cobs of corn (~3 cups)
- 1/2 cup shredded cheese
- Salt
- Pepper
- 2/3 cup Chives and/or scallions, finely chopped
- 2 eggs
- 1/2 cup flour +1tbs
- Optional 1 tbs Mayo
INSTRUCTIONS
- Hold cob vertically on cutting board and cut kernels off. Then using the back of your knife, scrape off all the juices into a large mixing bowl with the kernels.
- Add cheese and herbs/scallions into the bowl and salt and pepper to taste. (You’ll need more than you think)
- Crack in two eggs and beat then coat corn mixture evenly.
- Sprinkle on 1/2 cup of flour and mix. Add more flour until you’re able to form a loose scoop that doesn’t fall apart unless you press down on it. The mixture will be mostly corn with only a little batter. Too much corn? Add another egg and 1/3 cup flour.
- Heat up large skillet over medium heat. Add some oil and heat until shimmering. Add small scoops of batter and gently press down to flatten. Avoid crowding. Flip once golden brown. A few minutes each side is all it takes. Set aside on paper towel lined plate while you start the next batch.
I want to try lime zest, cotija cheese, scallions, and cilantro next time. Or fry them in bacon fat and crack and egg on it for breakfast! Freezes well, too.
Uber Ube 