Kip came home from a trip to South Dakota to visit his family with two dozen ears of fresh sweet corn from a field in his home county in northeastern South Dakota. One of Kip’s nephews owns County Line Seeds, Inc. in Langford, South Dakota. He specializes in seed and seed treatment along with updating or overhauling seed planters. We received the corn from Kip’s nephew, the corn seed dealer. It was a great growing season in South Dakota allowing farmers to plant later thus some corn was harvested at the end of September. Good for us!
Because my fall theme is comfort food, I diverted from my cookbook collection and conducted a Google search for “corn comfort food”. Up popped recipes for corn chowder, corn pudding, and bacon-cheddar corn muffins. Those all sounded delicious but I settled on a recipe from the Southern Living website, Fresh Corn Cakes.
Not being a southerner, I had never heard of corn cakes. It’s not something our family made or I grew up eating. The recipe looked easy, only four steps!
The first step was food processing the fresh corn kernels, milk, eggs, and butter.
Second step was mixing the other ingredients: flour, corn meal, mozzarella cheese, chopped chives, salt, and pepper. Step three was adding the corn mixture to the other ingredients.
The final step was cooking the cakes on a hot, flat pan.
For a first time effort, the corn cakes turned out well. We had them as a side to steaks we grilled. The recipe made a lot of cakes, too many for two of us to eat at one meal!
Since we couldn’t eat all of them at dinner we finished them at breakfast the next morning covered in maple syrup! So, when life gives you sweet corn, make fresh corn cakes! Now, I’ve got to figure out what to do with the remaining ears of corn. Maybe it’s time for corn chowder, corn pudding, or bacon-cheddar corn muffins!