Summer Corn Cakes With Creme Fraiche And Salsa

Serves 6 as an entrée


2 tbsps extra virgin olive oil

2 cup fresh corn kernels (about 4 ears)

1  red bell pepper, finely chopped

2  green onions, finely chopped

1 tbsp chopped fresh chives

½ cup yellow cornmeal

½ cup white flour

1 tsp salt

¼ tsp chili powder

1 tbsp honey

½ tsp baking powder

1 large egg, slightly beaten

¾ cup buttermilk

3 tbsps melted butter, Cooled

4 slices cooked, crumbled bacon

oil for cooking


1 cup salsa

1 cup Crème Fraiche

¼ cup chopped fresh chives or cilantro


Heat olive oil in a large skillet over medium=high heat. Cook corn, green onions, and red pepper until golden brown stirring constantly. Remove from heat and set aside.

In a small bowl combine the cornmeal, flour, salt, baking powder and chili powder, mixing well. Whisk the egg, buttermilk, honey and melted butter together in another bowl. Slowly add this to the dry ingredients and stir just until blended. Fold in the corn, green onions, bacon and red pepper.

Heat the oil in a large skillet over medium heat. Pour ¼ to 1/3 cup amounts of batter into pan and cook until golden on each side, about 2-3 minutes per side. Keep warm on a baking sheet in a low oven until ready to serve and all batter is used up.

To serve arrange pancakes equally on individual plates. Spoon some salsa around the cakes and top with a generous spoonful of crème fraiche.

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