Saturday, October 15, 2011
There's this phenomenon in Paris, at least in the northern part where I live, of people roasting cobs of corn on fires built into these kind of wire basket things. The corn just roasts on a grate on the top. I have to admit that I haven't been daring enough to stop on my way back from the library to try one, so I can't say much more than that. But I am greeted by the smell of roasted corn every afternoon.
I don't plan on roasting my own corn anytime soon, since it can't be done in a pan on a burner, and that's about what I have. In fact, truth be told, this recipe is entirely impossible for me to make in my Paris apartment. For one thing, corn meal. I haven't looked, but I don't anticipate it being in every corner bodega (since they're not even called bodegas!) like it is in New York.
Second, a blender. Not exactly your most exotic kitchen appliance, but alas. If you have even a moderately stocked kitchen, however, you're good to go. Because after the blender, it becomes a bowl, a skillet and a burner kind of recipe.
These started life as Jane Brody's Corn-Off-The-Cob Cakes, a brilliant combination of cornmeal mixed with pureed fresh corn kernels. But that's kind of where she stopped. A great method, to be sure, but if I'm going to stand over a hot pan pouring batter in over and over, it better be a complete meal. So in went green chilies, cheddar cheese, scallions. And to top I decided on a simple mixture of chives and Greek yogurt seasoned with a little salt and pepper. Or you could use syrup, of course. Syrup goes on everything.
Inspired by Jane Brody's Good Food Gourmet
1 cup stone-ground yellow cornmeal
2 cups low-fat milk
uncooked corn kernels from 4 large cobs of corn
2 tablespoons melted butter
1 heaping cup all-purpose flour
2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon salt
1 bunch of scallions, sliced
1 4-ounce can green chilies, drained and rinsed
1 cup shredded cheddar cheese
In a medium bowl, stir together the corn meal and milk and set aside.
Blend the corn kernals in a blender, then blend in the eggs and the melted butter. Pour this mixture into the bowl with the corn meal mixture and stir together until combined. Stir in the scallions, green chilies and cheddar cheese.
In a separate bowl, whisk together the flour, baking powder, sugar and salt. Gently mix these dry ingredients into the wet mixture until just combined.
Heat a skillet over medium heat and oil with oil, butter or cooking spray. Use a scant 1/4 cup to pour batter into the skillet. These cakes spread a bit, so be sure not to use much more than 1/4 cup. Cook the cakes on both sides until done, just as you would normal pancakes.
For the Chive Cream:
Combine 1 cup Greek yogurt with a handful of snipped chives. Season with salt and pepper and serve with the corn cakes.