Some days, I want a nice ‘base’ for a meal that’s not rice or noodles! This is a great base that’s flavourful and soaks up all of the sauce that you want to add to it.

Herby Cheesy Grilled Corn Cakes

• 3/4c flour
• 2T sugar
• 1/2t baking powder
• 1 cup of evaporated milk
• 1 cup of grilled corn
  • pinch of salt and pepper, 1t cumin, 1t paprika
• 1T butter, melted
• 1 egg
• Pinch of Salt
• Opt: sharp cheddar, green onions, and cilantro

With a cast iron or heavy bottomed frying pan, heat until the pan is nearly smoking. Add in corn kernels and spices. Agitate the pan frequently, letting the corn kernels move about and allowing them to grill on the bottom. Once the corn is charred in various spots, take off of the heat.

In a small bowl, add all dry ingredients and thoroughly mix. Create a small well in the middle, and add the wet ingredients. Slowly mix it all together. If you would like to add in the sharp cheddar and herbs, now would be the time! I like to add a small amount of cheese first and add in more until it looks cheesy enough for my liking.

Over medium heat with a nonstick pan, cook the corn cakes in small batches. If you would like to make multiple small cakes, there is no need to steam them, but if you would like larger cakes, I recommend using a pan that has a fitted cover to allow to steam and make sure the cake finishes in the middle.

We enjoy the corn cake with multiple toppings. Here’s one of our favourite ways to enjoy it recently: corn cake with bbq fried chicken and a broccoli slaw salad!