Featuring recipes focused on fresh, local ingredients, The Vermont Farm to Table Cookbook invites readers to savor the bounty of the Green Mountain State. Chef Nora Rice and photographer Jenna Rice, sisters and Vermont natives, combine their years of homegrown knowledge to create a feast for both the eyes and the palate.
Summer Crispy Corn Cakes
Servings: 4
Ingredients
For the Corn Cakes:
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1 cup hot water
2 cups cornmeal
2-1/2 teaspoons salt
1/4 teaspoon black pepper
1/2 jalapeno, finely chopped (optional)
2 ears of corn, cut off the cob
For the Toppings:
2 ears of corn
1 pint cherry tomatoes
4–6 scallions
1 medium red onion
2 jalapeno peppers (optional)
1 bunch cilantro
4 ounces feta cheese
2 cups cooked black beans
Directions
1. Place ½ cup of the butter and the hot water in a small saucepan and bring to a boil.
2. Stir the salt, black pepper, jalapeno, and fresh corn into the cornmeal. Stir the hot water and butter mixture into the cornmeal until well combined. Set aside to allow the cornmeal to absorb the water while you prepare the toppings.
3. Next, prepare the toppings. Blacken the corn on the grill on high heat or in a cast iron skillet, allow it to cool and cut the kernels off the cob.
4. Cut the cherry tomatoes in half and blacken in a cast iron skillet on high heat.
5. Dice the scallions and red onion.
6. Thinly slice the jalapeno if using.
7. Roughly chop the cilantro.
8. Crumble the feta.
9. Once the toppings are prepared, fry the corn cakes. Melt 1 tablespoon of butter in a large cast iron skillet over medium heat.
10. Scoop 1/8 the of the batter at a time into the hot skillet, similar to how you would make a pancake.
11. Fry each cake in butter, adding more butter to the pan when needed until the cake is golden brown (about 2 minutes per side).
12. Top the corn cakes with beans, charred corn, blackened tomatoes, red onion, scallions, jalapenos, and cilantro and serve.
For more information on the book and the authors, check out vermontfarmtotable.net.
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