Corn Cakes

The sweet corn gets me, every year without fail. I'll get a couple dozen ears, then the store will mark them down super cheap and I'll always go back to get more! Sweet corn in Indiana really is the best. However, I'm at the point of the year where I'm making different things and I wondered about making corn fritters. Corn fritters are typically fried, so in an attempt to make this healthier, I turned towards making them on the griddle (which turned out great!).

These corn cakes are super easy to make (all spices can be switched out or variated depending on your taste) and the recipe makes a lot of them! I believe my recipe makes about 15 in one batch, but I'm having trouble remembering the exact number from last time I made these (let me know if you end up making them!). The corn cakes go well as a side, appetizer, or even a midnight snack depending on your mood!

Ingredients:

• 3 cups sweet corn (drain if canned)

• 1 cup all-purpose flour

• 1 Tb sugar

• 1 tsp. baking powder

• 1/2 tsp. parsley

• 1/2 tsp. pepper

• 1/4 cup chopped basil

• 2 eggs

• 3/4 cup milk

• Shredded cheese of your choice (I used a mozzarella blend)

*If mixture is too wet, sprinkle in some breadcrumbs

Instructions:

Combine the corn, flour, sugar, baking powder, parsley, pepper, and basil together in a bowl. Stir until mixed, then add in the remaining ingredients (egg, milk, and cheese). Stir until just combined, then cook over the stovetop on a griddle or pan (similar to pancakes) until golden brown on both sides.

These can be eaten right away, and are very good with some sour cream and green onion! Enjoy!