Skillet Corn Cakes Recipes

Steps:

• For the avocado salsa: Mix the red onion, avocado, lime zest and juice and tomato in a small bowl. Season with salt and pepper; set aside.
• For the corn cakes: Whisk together the Cotija, flour, cumin, paprika and egg in a medium bowl until incorporated. Add the corn, garlic, scallions and lime zest. Fold together until incorporated. Set aside.
• Heat 1/2 inch of oil in a large, heavy-bottomed skillet over medium heat to around 350 degrees F.
• In batches, add 2-tablespoon scoops of the batter and fry until golden and crisp, 2 to 2 1/2 minutes per side. Remove to a paper towel-lined plate, sprinkle with sea salt and drizzle over some of the lime juice.
• Serve the corn cakes hot, topped with the avocado salsa.

Steps:

• In a small bowl, combine the flour, sugar, baking powder and salt. Combine the egg, corn, milk and vanilla; stir into dry ingredients just until moistened. , Drop batter by 1/4 cupfuls onto a hot nonstick griddle. Cook for 4-5 minutes on each side or until golden brown.

Steps:

• Add 2 cups of the corn to a food processor and puree. Combine the pureed corn with the softened butter, sugar, and salt. Mix well.
• Stir in the masa harina, and flour, and mix until blended. Fold in the remaining corn kernels.
• In a large cast iron skillet, heat 1 tablespoon butter over medium-high heat. Drop 1/2 cup portions of the batter into the hot skillet forming patties. Cook until the cakes are golden brown on one side, and flip over. Continue cooking until the cakes are cooked through and golden brown on both sides.
• Serve the corn cakes as they are, or adorned with shredded cabbage, tomatillo guacamole, sour cream, and mango salsa.
• To make guacamole:
• Combine the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin, and salt in a food processor or blender and pulse until combined.
• To make salsa:
• Combine the mango, tomatoes, minced onion, cilantro, chile, lime zest, and lime juice in a small bowl. Allow the flavors to macerate. Serve as a garnish for the cumin seared scallop tacos.
• Corn Cake Variations:
• Bacon Corn Cakes: Add 1/2 cup cooked and crumbled bacon to the batter just before cooking.
• Green Chile Corn Cakes: Add 1/4 cup chopped green chiles to the batter just before cooking.
• Cumin-Spiced Corn Cakes: Add 2 teaspoons ground cumin to the batter just before cooking.

Steps:

• In a large skillet cook the steak, onion and thyme over medium-high heat in oil until meat is no longer pink; drain. Add wine; simmer, uncovered, for 10 minutes or until the liquid has evaporated. Stir in tomatoes; cover and simmer 15 minutes longer. Add corn and heat through. Serve with rice.

Steps:

• Place a 10-inch cast-iron skillet in the oven and preheat the oven to 350 degrees.
• In a medium bowl, sift together the flour, baking powder, and salt. Stir in the cornmeal.
• In a separate medium bowl, whisk together the eggs, egg yolk, milk, olive oil, and lemon zest until frothy. Add 3/4 cup of the sugar, and whisk to combine. Pour the wet ingredients over the dry ingredients and mix just until the batter is smooth.
• Swirl the butter in the hot cast-iron skillet until it has melted, and then pour the batter into the skillet. Return the skillet to the oven and cook until the center is set, about 25 minutes.
• While the cake is baking, set a 10-inch skillet over high heat, and add the cherries, lemon juice, and remaining 3/4 cup sugar. Cook until the cherries have released most of their juice, 10 to 12 minutes. Remove from the heat and set aside until ready to use.
• Allow the cake to cool in the skillet for 5 minutes. Then slice it into wedges and serve with the stewed cherries spooned over the top.

Steps:

• Saute, the 1/2 cup chopped yellow onions,add the 1 cup of corn and saute until transparent, sit aside.
• In a large bowl mix Flour, cornmeal, baking powder, soda, salt and sugar together.
• Whisk together buttermilk,egg,half & half,and melted butter:Add to the dry ingredients and whisk until smooth.
• Add Onions and corn to batter; Heat a nonstick skillet and ladle 2-ounces for each cake, Fry until browned turn and cooked other side until browned, serve.

Steps:

• Add 2 cups of the corn to a food processor and puree. Combine the pureed corn with the softened butter, sugar, and salt. Mix well.
• Stir in the masa harina, and flour, and mix until blended. Fold in the remaining corn kernels.
• In a large cast iron skillet, heat 1 tablespoon butter over medium-high heat. Drop 1/2 cup portions of the batter into the hot skillet forming patties. Cook until the cakes are golden brown on one side, and flip over. Continue cooking until the cakes are cooked through and golden brown on both sides.
• Serve the corn cakes as they are, or adorned with shredded cabbage, Tomatillo Guacamole, sour cream, and Mango Salsa.
• Tomatillo Guacamole:.
• Combine the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin, and salt in a food processor or blender and pulse until combined.
• Mango Salsa:.
• Combine the mango, tomatoes, minced onion, cilantro, chile, lime zest, and lime juice in a small bowl. Allow the flavors to macerate. Serve as a garnish for the cumin seared scallop tacos.
• Corn Cake Variations:.
• Bacon Corn Cakes:.
• Add 1/2 cup cooked and crumbled bacon to the batter just before cooking.
• Green Chile Corn Cakes:.
• Add 1/4 cup chopped green chiles to the batter just before cooking.
• Cumin-Spiced Corn Cakes:.
• Add 2 teaspoons ground cumin to the batter just before cooking.

Steps:

• Place a 10-inch cast-iron skillet in the oven and preheat the oven to 350°F.
• In a medium bowl, sift together the flour, baking powder, and salt. Stir in the cornmeal.
• In a separate medium bowl, whisk together the eggs, egg yolk, milk, olive oil, and lemon zest until frothy. Add 3/4 cup of the sugar, and whisk to combine. Pour the wet ingredients over the dry ingredients and mix just until the batter is smooth.
• Swirl the butter in the hot cast-iron skillet until it has melted, and then pour the batter into the skillet. Return the skillet to the oven and cook until the center is set, about 25 minutes.
• While the cake is baking, set a 10-inch skillet over high heat, and add the cherries, lemon juice, and remaining 3/4 cup sugar. Cook until the cherries have released most of their juice, 10 to 12 minutes. Remove from the heat and set aside until ready to use.
• Allow the cake to cool in the skillet for 5 minutes. Then slice it into wedges and serve with the stewed cherries spooned over the top.

Steps:

• Put neutral oil in a skillet on medium heat.
• Combine 3/4 cup cornmeal, 1/2 cup flour and 2 teaspoons baking powder.
• Beat 1 egg with 3/4 cup milk; pour into dry ingredients along with 2 cups corn kernels.
• Add milk if needed.
• Drop spoonfuls into the oil; brown on both sides, 4 to 5 minutes total.
• Garnish: Parsley.

Steps:

• Combine corn, salt, pepper, sugar, butter and water in a 10-inch skillet.
• Cover and simmer 15 minutes on medium heat, stirring occasionally.
• Combine flour with milk, blending until smooth.
• Stir into corn.
• Cook five more minutes, stirring constantly.

Steps:

• Melt butter in a large skillet over medium heat. Add shallots and sugar, and saute for 2 to 3 minutes. Stir in corn and water, and cook until tender, about 5 minutes. Gradually stir in cream, and cook until cream is reduced and sauce thickens, about 8 minutes. Season with nutmeg, salt, and pepper.