If you are looking for a unique side dish, try these easy corn and cheese cakes. You only need to devote ten minutes to preparing them and nine minutes to overseeing the grill. This recipe yields four to six servings but you may want to double it because these are so delicious! Enjoy this side dish with chicken, steak, or even fish.
- 2 cups of frozen corn, thawed
- 1 cup plain breadcrumbs, divided
- ¾ cup (3 ounces) smoked mozzarella cheese, shredded
- ½ cup crème fraiche
- 1/3 cup fresh chives, chopped
- ¼ cup extra-virgin olive oil
- 1 tablespoon sour cream
- ½ teaspoon black pepper
- 1 teaspoon salt
- Basting brush
- Food processor
- Medium bowl
Step 1: Put the thawed corn into the food processor container, cover, and pulse until the corn becomes a chunky puree. Transfer corn to the bowl.
Step 2: Add the salt, pepper, sour cream, chives, ½ cup of breadcrumbs, and mozzarella cheese to the bowl. Stir until ingredients are combined. Form this mixture into 9 balls. Flatten each ball into a patty that is ¾-inch thick and 2 ½ inches in diameter. Refrigerate the patties for 30 minutes.
Step 3: Use the remaining ½ cup of breadcrumbs to coat the patties. Drizzle olive oil on top of each patty.
Step 4: Preheat the grill to medium-high. Use the basting brush to brush more olive oil onto the patties. Put the patties on the grill grate and grill each side for approximately 4 or 5 minutes or until toasted.
Step 5: Before serving the grilled corn cakes, top each one with some crème fraiche.