When ever I don’t know what I want to make I have a list of creative chefs that I like. Safeway had a sale on corn so I needed a new idea for corn. I came across Yotam Ottolenghi & Ramael Scully’s recipe for corn cakes. They were seasoned a little differently than what I would normally do with fennel, cumin, celery seed, and tarragon. But what I really liked about the recipe was that it was nearly free of flour…..only two tablespoons for 5 ears of corn so it also seemed like a healthy recipe and that is a big bonus to me. I didn’t change much in the corn cake recipe….but I did make them much smaller, added more cheese to each one and didn’t bother buttering the cups I put them in. The beet-apple salad is suppose to be creamy with yogurt. I left the yogurt out so it would be just a nice light salad that isn’t drippy. The recipe is pretty easy but the hardest part of the recipe is to know how much to process (or blend) the corn mixture. You want the corn ROUGHLY CHOPPED BUT NOT A WET PUREE….some kernels will still be whole. This came out delicious…..The corn cake is sort very creamy and tasty. It did come out extremely delicate. I was sort of lucky that mine came out of the pan. I should have used cupcake liners. I thought that they would pop out more easily so I will recommend to use some sort of liner. The original recipe says 6 servings. I got 16 much smaller corn cakes. Depending on how you are serving them you will want to use either one or two a serving. Serving sizes are going to differ here. I don’t know if you want only one corn cake or three corn cakes. I’ll say that this recipe makes around 8 servings.

Ingredients for around 8 servings

5 corn on the cobs – peel corn, remove kernels with a knife or use 500g frozen corn kernels thawed

100g shallots – rough cut

3 garlic cloves – chopped

1 teaspoon fennel seeds – lightly toasted and coarsely crushed

1 teaspoon ground cumin – lightly toasted

1 teaspoon celery seeds

15g small tarragon leaves rough chopped

1 teaspoon baking powder

80g sweet butter melted (original recipe calls for 20g more butter to grease the molds….I used non -stick spray)

2 large eggs – yolks and whites separated

2 Tablespoons flour

90g feta cheese (original recipe calls for 60g…I think I actually went slightly over 90g) The cheese needs to be cut into a chunk for each corn cake. You can make any size you like because they are YOURS! The original recipe suggest 6-12 corn cakes…I got 16 corn cakes ……so I needed 16 chunks of cheese.

1 teaspoon course sea salt (or to taste)

1 Tablespoon Aleppo pepper (or to taste)

1/2 teaspoon ground black pepper (or to taste)

1/4 teaspoon ground white pepper (or to taste)

2 raw beets – peeled and cut in very thin shreds

1 apple peeled, cored, cut in very thin shreds

1 Tablespoon sherry vinegar

2 Tablespoons extra virgin olive oil

1 lemon (just the juice)

1 teaspoon fennel seeds – roasted and coarsely crushed

1/2 teaspoon celery seeds

15g parsley leaves – rough chopped

5g small baby basil leaves

Directions

Preheat oven to 400 degrees F.

Line your cupcake pan with either cupcake liners, Elongated cupcake liners, or parchment. Then either butter the liners or spray with non stick spray.

Combine the corn kernels, shallots and garlic until the corn kernels are rough cut but not a wet paste.

add the fennel seeds, cumin, celery seeds, tarragon, baking powder, butter, egg yolks, salt, and peppers.

Whip the egg whites till stuff. Fold a little in till gone.

Time to fill the cupcake pan. I didn’t use liners so some of mine were a little harder to get out. I don’t want you to have any trouble so I recommend to use liners.

Next I squish down a chunk of feta into each of the corn cakes.

After I patted the edges down on top of the cheese.

Then I put them on the middle rack of my preheated 400 degree F oven for 25 minutes till they gave off aroma and looked toasty done. If you did yours bigger they will need more time. Maybe around 40 minutes.

While the corn cakes were in the over it only took a few minutes to make the beet-apple salad.

In a large bowl combine the beets, apple, sherry vinegar, oil, lemon juice, fennel seeds, celery seeds, parsley. Finish with the tiny basil leaves.

Soon the corn cakes will be coming out of the oven. They need around 10 minutes to cool a little before you can serve.

A special THANKS!!!! to Yotam Ottolenghi & Rameal Scully for sharing their AMAZING Recipe so I could come up with what I got here.

ENJOY!