CORN SALAD WITH GOAT CHEESE
This is the perfect side for in season corn and doesn't require any cooking. Simply cut the corn kernels off the cob and let it sit in the vinaigrette before tossing with the rest of the ingredients. The kernels will soften slightly and absorb flavor from the vinaigrette.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Soak 1 small sliced shallot in ice water. Whisk 2 tablespoons white balsamic vinegar, 1 tablespoon lemon juice, 1 teaspoon honey and 3 tablespoons olive oil in a large bowl. Add the kernels from 4 ears of corn and season with salt; toss and let sit, 5 to 10 minutes. Drain the shallot and pat dry, then add to the corn along with 2 cups baby arugula and 1/4 cup sliced basil; toss. Season with salt and pepper and top with crumbled goat cheese.
CORN CAKES WITH GOAT CHEESE
These corn cakes are full of flavor, and gluten-free as well.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 35m
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, heat 1 teaspoon oil over medium. Add corn and zucchini and season with salt and pepper; cook until vegetables soften slightly, 3 to 5 minutes. Transfer to a medium bowl and let cool, 5 minutes. Add scallions, eggs, and cornmeal to corn mixture and stir to combine.
- Wipe skillet clean, then heat 2 tablespoons oil over medium. In batches, cook cupfuls corn mixture until set on bottom, about 3 minutes. Flip and cook until cakes are cooked through, 2 minutes. Transfer to a plate. Sprinkle corn cakes with goat cheese and serve with ham if desired.
Nutrition Facts : Calories 286 g, Fat 15 g, Fiber 3 g, Protein 10 g
MINI CORN CAKES WITH GOAT CHEESE AND PEPPER JELLY
Pepper jelly adds a bit of sweetness and subtle heat to these petite corn cakes topped with fresh, tangy goat cheese. Look for it at farmers' markets and in gourmet shops.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 3 1/2 dozen
Number Of Ingredients 12
Steps:
- Whisk together flour, sugar, cornmeal, baking powder, and salt in a medium bowl. In a small bowl, whisk together milk, eggs, oil, and butter until smooth and combined. Add milk mixture to flour mixture, and stir just until batter is combined; fold in corn kernels.
- Heat a cast-iron skillet over medium heat, and rub with enough oil to coat surface. Drop batter by the tablespoon to make 2-inch cakes. Cook until underside is golden brown, 45 to 60 seconds; turn over, and continue cooking until other side is browned and cake is heated through, about 1 minute. To serve, top each cake with a slice of goat cheese and a dollop of pepper jelly.
MINI CORN CAKES WITH GOAT CHEESE AND PEPPER JELLY
Steps:
- Whisk together the flour, sugar, cornmeal, baking powder, and salt in a medium bowl. In a small bowl, whisk together the milk, eggs, oil, and butter until smooth and combined. Add the milk mixture to the flour mixture, and stir just until the batter is combined; fold in corn kernels.
- Heat a cast-iron skillet over medium heat, and rub it with enough oil to coat the surface. Drop batter by the tablespoon to make 2-inch cakes. Cook until undersides are golden brown, 45 to 60 seconds; turn over, and continue cooking until other sides are browned and cakes are heated through, about 1 minute. To serve, top each cake with a slice of goat cheese and a dollop of pepper jelly.
GOAT CHEESE CORN CAKES
This was an appetizer I had at a wine festival in Santa Cruz, but we've had it as dinner, too. I love goat cheese....Since I keep bacon and bacon fat in the freezer, and goat cheese (chevre) freezes well, it's a very easy dinner. Update: I've started garnishing this with more of a tomato salad/bruschetta type topping with basil, olive oil and balsamic tossed with the tomatoes and it's SO good! Some toasted pine nuts work well with that all too! I also found that a Jiffy corn bread mix will make the corn cakes easily...just add the corn, onions and cayenne to the mix. Even easier!
Provided by DeeCooks
Categories Grains
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Chop bacon coarsely and fry til crisp. Pour off all but about two tablespoons of the fat (keep the crispies at the bottom!).
- Cook onion until the onion is soft and sweet about 5 minutes, add corn, cook another two to three minutes.
- In a large bowl, mix together corn meal, baking powder, salt, baking soda and cayenne. Make a well and mix in buttermilk and egg. Stir in half the goat cheese and green onions and mix gently.
- Wipe out the skillet and spray well with Pam or use olive oil, and drop 1/4 cupful of batter at a time. Watch out, they'll spread some. It takes about two minutes per side.
- Serve each with a spoonful of the rest of the goat cheese, bacon, chopped tomato, and some green onions sprinkled on top.
Nutrition Facts : Calories 642.1, Fat 40.1, SaturatedFat 16.8, Cholesterol 114.9, Sodium 1298.1, Carbohydrate 50.9, Fiber 6, Sugar 10.3, Protein 23.7
CORN CAKES TOPPED WITH GOAT CHEESE AND BACON
Categories Appetizer Side Fry Goat Cheese Bacon Corn Summer Bon Appétit Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 30
Number Of Ingredients 13
Steps:
- Cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels and drain. Pour off all but 2 tablespoons drippings from skillet. Add 1 tablespoon oil to drippings in skillet. Add corn and onion; sauté over medium heat until onion is golden, about 5 minutes. Remove from heat.
- Combine buttermilk, egg and 1/4 cup goat cheese in large bowl; whisk to blend. Add cornmeal, baking powder, salt, baking soda and cayenne and mix well. Stir in corn mixture. Heat 1 tablespoon oil in heavy large skillet over medium heat. Working in batches, drop batter by generous tablespoonfuls into skillet. Cook until bottom of each corn cake is brown, about 1 minute. Turn corn cakes and cook until second side is brown, about 1 minute. Transfer to baking sheet. Repeat with remaining batter, adding more oil to skillet as needed. (Can be prepared 2 hours ahead. Let corn cakes and bacon stand at room temperature. Before serving, rewarm cakes on baking sheet in 400°F oven until heated through, about 5 minutes.)
- Arrange corn cakes on platter. Top each with generous 1/2 teaspoon goat cheese. Sprinkle with bacon and green onions and serve.
FRESH CORN CAKES
Corn's always been the basis of my favorite recipes-in fact, these corn cakes were one of the first things I made for my husband. For dinner, they're nice with fresh fruit salad and ham. They're also great with breakfast sausage and orange juice. Tom works for the highway department on Mount Hood, and we live at its base. Our children are 19, 16 and 13.
Provided by Taste of Home
Time 30m
Yield 20 pancakes.
Number Of Ingredients 14
Steps:
- In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat egg yolks; blend in milk and butter. Add to dry ingredients; stir until just mixed. (Batter may be slightly lumpy). , Stir in the corn, green onions, red pepper and green chilies; set aside. , In a small bowl, beat egg whites until stiff peaks form. Gently fold into batter. , For each pancake, pour about 1/4 cup batter onto a lightly greased hot griddle; turn when bubbles form on tops of cakes. Cook second side until golden brown. Serve immediately with syrup if desired.
Nutrition Facts :
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