Grilled Corn and Cheese Cakes (Giada De Laurentiis) |
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Prep Time: 10 Minutes Cook Time: 9 Minutes |
Ready In: 19 Minutes Servings: 4 |
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Ingredients:
2 cups frozen corn, thawed |
3/4 cup shredded smoked mozzarella (3 ounces) |
1 cup plain breadcrumbs, divided |
1/3 cup chopped fresh chives |
1 tablespoon sour cream |
1 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
1/4 cup extra-virgin olive oil |
1/2 cup creme fraiche, for serving |
Directions:
1. In a food processor, pulse the corn into a chunky puree. Place in a medium bowl. Add the cheese, 1/2 cup breadcrumbs, chives, sour cream, salt, and pepper. Stir until combined. Form the mixture into 9 balls and then flatten into patties, each about 2 1/2 inches in diameter and 3/4-inch thick. Refrigerate for 30 minutes.
2. Coat the patties in the remaining 1/2 cup breadcrumbs and drizzle with olive oil. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the patties with olive oil and grill until toasted, 4 to 5 minutes each side.
3. Arrange the corn cakes on a platter and top with a dollop of creme fraiche.
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