Sweet corn is a uniquely American food, and so no doubt are corn cakes. Bound with egg and bread crumbs, these cakes are sometimes referred to as corn fritters. They are perfect for breakfast with eggs and bacon, or as a side dish with grilled meats or fish. Serve them topped with sour cream, cilantro, and the Roasted Pepper—Tomato Relish given here, or on their own.
Roasted Pepper-Tomato Relish:
1 medium red bell pepper
4 ripe medium plum tomatoes such as Roma, cut in half lengthwise
½ onion, cut into 4 large pieces
2 garlic cloves, minced
2 tablespoons olive oil
½ teaspoon ground cumin
Salt & black pepper
2 tablespoons balsamic or red wine vinegar
Sweet Corn Cakes:
2½ cups fresh or frozen corn kernels, thawed if frozen
1½ cups fresh bread crumbs
⅓ cup all-purpose flour
¼ cup grated Parmesan cheese
3 large eggs, at room temperature
½ cup finely chopped red bell pepper
2 scallions, chopped (white & tender green parts)
4 cup minced fresh parsley
Salt & black pepper
Sour cream, for topping (optional)
Minced fresh cilantro, for topping (optional)
Prepare the relish: Preheat the broiler. Place the bell pepper under the broiler 4 inches from the heat source. Broil, turning frequently with a fork, for 15 minutes, or until the skin is charred all over. Transfer the bell pepper to a paper bag, close the bag, and set aside to steam for 10 to 15 minutes. Remove the cooled bell pepper from the bag. Using a small knife, peel off the charred skin. Remove the core and seeds and cut into thin strips.
Preheat the oven to 450°F. In a shallow baking pan, combine the tomatoes, onion, and garlic. Add the oil, cumin, and salt and pepper to taste; toss to coat. Bake, uncovered, for about 25 minutes, or until the tomatoes and onions are softened but not mushy and are browned on the edges. Remove the pan from the oven and let cool completely.
Transfer the vegetables to a cutting board and coarsely chop them. Transfer to a medium-size bowl. Stir in the roasted bell pepper and vinegar. Cover with plastic wrap and leave at room temperature until ready to serve.
Prepare the corn cakes: Reduce the oven temperature to 200°F. In a medium-size bowl, combine the corn, bread crumbs, flour, cheese, eggs, bell pepper, scallions, and parsley until well blended. Season to taste with salt and pepper.
Heat a griddle or large heavy skillet over medium-high heat until hot, or until a few drops of water sizzle on the surface. Lightly grease the griddle.
For each corn cake, spoon a generous 3 tablespoons batter onto the hot griddle and flatten it slightly to about 4 inches in diameter. Cook for about 2 to 3 minutes, or until the undersides are lightly browned. Turn the corn cakes and cook for 1½ minutes more, or until the undersides are lightly browned. Transfer the corn cakes to a baking sheet or ovenproof platter and keep warm in the oven. Repeat with the remaining batter.
Transfer the corn cakes to warmed serving plates and top each serving with the relish, or serve on the side. Garnish with sour cream and cilantro, if desired. Makes 12 to 14 corn cakes.