FALL
These savory cakes make a special breakfast treat with maple syrup, or a change-of-pace dinner served with sausage links.
Makes about 14
2 large eggs
4 large ears corn
½ cup Monterey Jack cheese, shredded
½ cup whole milk
2 tablespoons fresh chives, chopped
3 tablespoons unsalted butter, melted and divided
1 cup all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
Garnishes
Butter
Maple syrup
1. Preheat oven to 200°F. Place a baking sheet in the oven to warm. In a large bowl, whisk eggs until blended. Using a box grater set inside the same bowl, grate the corn kernels into the bowl with the eggs. Fold in cheese, milk, chives and 2 tablespoons of the melted butter until combined. Fold in flour, baking soda and salt until blended.
2. Heat remaining tablespoon of melted butter in a large nonstick skillet over medium heat. Working in batches, drop batter in ¼ cupfuls into the hot pan. Cook for 5 minutes, flipping once, until lightly browned on both sides. Transfer cakes to the warmed sheet in the oven. Repeat with the remaining batter. Serve with butter and syrup.
TIP: If your corn is super-fresh, it will release its sweet juices when grated—adding extra flavor to the cakes.