Sorry, you need to enable JavaScript to visit this website.

Country Corn Cakes

  • 40 min
  • Easy
  • 9
  • Vegetable oil, as needed -- 1/2 oz
  • Corn, fresh, cut from the cob -- 1-1/3 cup
  • Shallot, minced -- 1-1/4 oz
  • Garlic, minced -- 1 tbsp
  • Scallions, thinly sliced -- 2 tbsp
  • Bacon, cooked, crumbled -- 1/4 cup
  • All purpose flour -- 3 tbsp
  • Milk -- 3 fl oz
  • Eggs, whole, raw, fresh -- 1
  • Chef-mate White Cheddar Cheese Sauce -- 1-1/3 cup
  • Bread, white, fresh or commercially prepared soft bread crumbs -- 1 cup
  • Bread crumbs, Panko, as needed -- 1 oz
  • Sour cream -- 2/3 cup
Preparation
1
Sauté the corn, shallot, and garlic until soft. Stir in the scallions and bacon. Add flour and stir to coat all ingredients. Add milk and stir until mixture has thickened.
2
Remove from heat and allow to cool slightly. Fold in egg and 2/3 cup Chef-mate White Cheddar Cheese Sauce and bread crumbs.
3
Portion into one inch balls, roll in panko bread crumbs, press to flatten. Place on a parchment lined sheet tray and freeze for one hour.
4
Combine remaining Chef-mate White Cheddar Cheese Sauce with sour cream for dipping sauce.
5
To serve, bake 6 patties at 400°F for 10-12 minutes or until browned and heated through. Serve with 1/2 cup of the sour cream dipping sauce.
Components