Corn and scallion cakes
Chef
Drew Morgan
Hospital
Maryview Medical Center
Cook time
30 minutes
Yield
27 servings
Recipe type
Plant Forward
Image
ingredients
Ingredients
1 1/2 cups all-purpose flour
1 1/2 cups plain yellow cornmeal
1 1/2 teaspoons Chinese five spice
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
6 fresh eggs, beaten
1 1/2 cups light coconut milk
3 tablespoons honey
1 quart and 2 cups fresh corn kernels
1 1/2 cups thinly sliced green onions
1 1/2 cups cream cheese
1 tablespoon Sriracha hot chili sauce
3/4 cup canola oil
1 quart, 1 3/4 cups, and 1 tablespoon sour cream
1 cup, 1/3 cup, 1 tablespoon, and 2 1/2 teaspoons chopped green onions
2 3/4 teaspoons lime juice
1 tablespoon ground cumin
1 tablespoon Sriracha hot chili sauce
1 1/2 cups plain yellow cornmeal
1 1/2 teaspoons Chinese five spice
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
6 fresh eggs, beaten
1 1/2 cups light coconut milk
3 tablespoons honey
1 quart and 2 cups fresh corn kernels
1 1/2 cups thinly sliced green onions
1 1/2 cups cream cheese
1 tablespoon Sriracha hot chili sauce
3/4 cup canola oil
1 quart, 1 3/4 cups, and 1 tablespoon sour cream
1 cup, 1/3 cup, 1 tablespoon, and 2 1/2 teaspoons chopped green onions
2 3/4 teaspoons lime juice
1 tablespoon ground cumin
1 tablespoon Sriracha hot chili sauce
preparation
Instructions
1. In a large bowl, whisk together flour, cornmeal, spices, baking powder, and salt.
2. Add the eggs, milk, oil, and honey, and gently stir until combined.
3. Fold in the corn, scallions, hot sauce, and cream cheese.
4. In a small bowl, whisk together the sour cream, spices, lime juice, and hot sauce.
5. Fold in the green onions and place the sauce in the cooler to chill.
6. Heat oil on a nonstick griddle over medium heat. Once the pan is hot, pour 1/4 cup of batter onto the griddle for each cake.
7. Cook for about 2 minutes per side until lightly golden. Repeat with the remaining batter.
8. Serve 2 corn and scallion cakes with 2 ounces of scallion sour cream.
2. Add the eggs, milk, oil, and honey, and gently stir until combined.
3. Fold in the corn, scallions, hot sauce, and cream cheese.
4. In a small bowl, whisk together the sour cream, spices, lime juice, and hot sauce.
5. Fold in the green onions and place the sauce in the cooler to chill.
6. Heat oil on a nonstick griddle over medium heat. Once the pan is hot, pour 1/4 cup of batter onto the griddle for each cake.
7. Cook for about 2 minutes per side until lightly golden. Repeat with the remaining batter.
8. Serve 2 corn and scallion cakes with 2 ounces of scallion sour cream.
