Seared Corn Cakes with Mexican Ancho-Lime Crema
Recipe courtesy of Darryl L. Mickler
Sponsor: SupHerb Farms®
Servings: 25
Ingredients
Corn Cakes:
- 1 ½ gal fresh corn kernels
- 2 Tbsp canola oil
- 1 ¼ tsp kosher salt
- ¾ c flour
- ¾ c chopped green onions
- 1/3 c crumbled cotija or grated Parmesan
- 3 Tbsp cornstarch
- ¾ tsp cayenne
- ¾ tsp ground black pepper
- 1/3 c cooked, chopped bacon
- 3 Tbsp sliced jalapeños
- 3 Tbsp SupHerb Farms® Mexican Ancho Chile with Lime
- 3 eggs, beaten
Curtido Radish Slaw:
- 1 lb shredded green cabbage
- 1 lb shredded red cabbage
- 8 oz shredded carrots
- 12 oz thinly sliced red radishes
- 1 onion thinly sliced
- ¼ c kosher salt
- 2 tsp dried oregano, crumbled
- 1 tsp ground cumin
- 1 tsp ground black pepper
Ancho-Lime Crema:
- 1 ½ c sour cream
- ½ c SupHerb Farms® Mexican Ancho Chile with Lime
- ¼ c fresh lime juice
Per Serving:
- 1 tsp canola oil
- 3 #30 scoops corn cake batter
- ¼ c Curtido Radish Slaw
- 1 Tbsp Mexican Ancho-Lime Crema
Directions
Corn Cakes:
- Place half of the corn in a food processor. Pulse until a coarse purée forms.
- In a sauté pan, heat the oil, then add the reserved whole corn kernels with ¾ tsp of the salt. Sauté until golden brown, 3 to 5 minutes. Remove from heat and place in a stainless steel mixing bowl.
- Combine the cooked corn and the corn purée.
- Mix in the flour, green onions, cheese, cornstarch, cayenne, remaining ¾ tsp salt, black pepper, bacon, jalapeños and Mexican Ancho Chile with Lime. Combine thoroughly.
- Fold the beaten eggs into the batter.
- Place the batter in a line-ready container; label and refrigerate until needed.
Curtido Radish Slaw:
- In a large bowl, combine all the ingredients.
- Using gloved hands, gently crush the slaw ingredients into the seasonings.
- Cover with plastic wrap directly pressed into the top of the vegetables (no air gap).
- Let sit at room temperature for 2 to 3 days, then refrigerate.
Ancho-Lime Crema:
- Whisk all the ingredients together on the day of service.
- Cover and refrigerate.
Per Serving:
- Heat the oil in a sauté pan. Scoop the Corn Cake batter into the pan; flatten each cake slightly to ½ in thickness.
- Sear both sides until set, 2 to 3 minutes per side.
- Place the slaw on a plate.
- Place the crema on the plate.
- Shingle the cakes atop the slaw and crema for service.
Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley