Corn and Cheese Cakes
Serving Size: Serves 6
3 ears fresh corn, husked and corn cut from the cob
3/4 cup (3 ounces) shredded pepper jack cheese
1 cup fine plain panko breadcrumbs, divided
1/3 cup chopped fresh chives
1 chipotle chile in adobo, minced
1 Tablespoon sour cream
2 Tablespoons minced cilantro, divided
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
A yummy appetizer or side dish!
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, chipotle chile, 1 tablespoon chipotle chiles in adobo, salt, and pepper. Stir until combined. Form the mixture into small balls and then flatten into patties, each about 1 1/2 inches in diameter and 3/4-inch thick. Refrigerate for 30 minutes.
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. Arrange the corn cakes on a platter and top with a dollop of creme fraiche.