2 tb Olive oil
1 c Fresh sweet corn kernels
From 1 medium-size ear
2 tb Minced shallots
1 ts Salt
1/8 ts Freshly-ground black pepper
2 lg Eggs
1 c Heavy cream
3/4 c Yellow cornmeal
1/2 c Bleached all-purpose flour
1/2 c Masa harina flour
2 ts Baking powder
1/8 ts Cayenne pepper
3/4 c Water
6 oz Grated Mozzarella cheese
Bayou Blast; see * Note
2 ts Vegetable oil
* Note: See the “Bayou Blast – {Emeril’s Creole Seasoning}” recipe which is
included in this collection.
Heat the olive oil in a medium-size saute pan over medium heat. Add the
corn, shallots, 1/2 teaspoon of the salt, and the black pepper and cook,
stirring, until the corn and shallots are tender, about 5 minutes. Remove
from the heat. Combine the eggs and cream in a large mixing bowl and whisk
to blend well. Add the cornmeal, flour, masa harina, baking powder,
cayenne, the remaining 1/2 teaspoon salt, and the water. Mix well. Fold in
the corn-and-shallot mixture. Stir in the cheese. Heat 1/2 teaspoon of the
oil in a large nonstick saute pan over medium-high heat. When the oil is
hot, but not smoking, gently drop the batter, 2 tablespoons at a time, into
the pan. You can cook about four cakes at a time. Cook until the cakes are
lightly golden on both sides, about 1 1/2 minutes on each side. Repeat
until all of the oil and the batter are used up. Drain the cakes on paper
towels. Sprinkle with the Bayou Blast. Serve warm. This recipe yields 16
cakes.
Yields
16 servings
