Summer Corn Gordita
May 29, 2006
Summer corn is a sweet sugary luxury coming to a grocery store near you. I found this recipe in an old Joy of Cooking for Vegetarians cookbook and it did not disappoint. I give the recipe 5 stars and highly recommend it for BBQ's, kids, and as a snack or appetizer. The key to this recipe is to use FRESH summer corn off the cob, you MAY NOT use canned or frozen corn here, and winter corn varieties will taste starchy and unsweet.
You will need:
- 5 fresh ears of sweet summer corn;
- 2 eggs with yolks and whites separated;
- salt & pepper to taste;
- 1 tbsp sugar;
- 2 tbsp flour;
- 2 tbsp butter or olive oil to cook.
Step one: Take those ears and cut off the kernels of corn using a knife. Chop up the pile of corn with a knife until some of the jucies are released.
Step Two: Combine the corn, flour, sugar, salt & pepper in a bowl until well mixed. Add the 2 egg yolks slightly beaten into the mixture. Set aside.
Step Three: In a mixing bowl, whip the egg whites until they are very stiff and bright white. This takes about 4-6 minutes to do with an electric mixer. Fold in the corn mixture.
Step Four: Dollop the batter into a hot skillet with 2 tbsp of olive oil or butter on medium-high heat. Reduce heat after 1 minute to medium and finish cooking until light brown, about 2 minutes. Flip once and finish cooking off other side for another 2 minutes or until golden. Serve hot with a side of red chile and beans for a yummy meal or snack.
The corn pancake or gordita-like patty goes great with a queso fresco too. I really like the crunchy texture of the corn kernels and the light unobtrusive flavor of the batter that holds these golden kernels of fresh corn together.
