Corn and Spring Onion Pancakes

This week's theme at I Heart Cooking Clubs  is "Pattycake, Pattycake...."  Participants were asked to make a Yota Ottolenghi recipe that was a fritter, latke, vegetable pancake, patty, burger, fishcake, etc.  I've already made Turkey & Zucchini Burgers, Sweet Potato Cakes, and Leek Fritters for previous themes.  I ended up searching online and found this recipe for a corn pancake.  It sounded very promising and not too difficult.  I halved the recipe, since I wasn't sure that the kids would like it.  I didn't end up smoking/grilling one of the cobs like the original recipe called for.  I ended up forgetting midway through that I was halving the recipe and ended up putting the one egg into the food processor.  I should have only put the yolk in and then whipped the white separately to fold in later.  I ended up with dense pancakes and unfortunately, I wasn't really impressed with the flavor.  Using the jalapeno didn't make the pancakes too spicy so the kids tried them.  But they too didn't like them very much.  Overall, this just wasn't one of our favorite Ottolenghi recipes.

Corn and Spring Onion Pancakes
recipe adapted from The Guardian, October 12, 2012

Ingredients:
3 corn cobs
3 spring onions, finely chopped
1 jalapeno pepper
1/2 tsp ground cumin
1tsp soft brown sugar
1 egg
Salt and pepper
1 cup flour
butter
1 limes, cut into wedges

Directions:
With a sharp knife, separate the kernels from two corn cobs and put them in the bowl of a food processor. Add half the spring onion, the jalapeno, cumin, sugar, one egg, three-quarters of a teaspoon of salt and half a teaspoon of pepper, blitz for 45 seconds until fairly smooth, then transfer to a bowl. Separate the last egg and add the yolk to the mix, followed by the flour and remaining spring onion.

Heat a large frying pan and add butter to coat. Add 1/4 cup of batter and fry on medium heat for two minutes a side until golden brown. Remove and keep warm while you cook the rest, adding butter as necessary. Serve warm with the lime wedges.

Family Rating: So-so.

Might Have Missed Monday: Corn and Cheddar Waffles

Re-posting this recipe reminds me that I haven't made waffles in a very long time!  These were a winner with the kids!  They of course love corn, so that helps.  Breakfast for dinner is such an easy, quick, and sure-to-please everyone dinner in our house.  You can keep this a meat-free meal by serving with some fruit, or like I always do, cook up some bacon or sausage to serve with!

Corn and Cheddar Waffles
recipe from All You, August 2011

Cook Time: 7 Minutes
Prep Time: 10 Minutes

Ingredients:
1 cup all-purpose flour
1/2 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 1/2 cups milk
1 large egg
4 tablespoons unsalted butter, melted and cooled
1 cup fresh corn kernels (from 1 large ear) or 1 cup frozen corn kernels, thawed
1 cup grated Cheddar

Directions:
1. Preheat oven to 200ºF and preheat waffle iron. In a large bowl, whisk together flour, cornmeal, baking powder, salt and sugar. In a glass measuring cup, whisk together milk, egg and butter. Pour milk mixture into flour mixture and stir until just combined. Fold in corn and cheese.

2. Mist waffle iron with cooking spray. Pour batter onto grates and spread to edges with a spatula. Cook until waffles are golden, 5 to 7 minutes. Transfer to a plate, loosely cover with foil and keep warm in oven. Repeat with remaining batter, misting grates with cooking spray before each new batch.

Family Rating: 2 thumbs up.

This post is being shared at:
Tasty Tuesdays @ 33 Shades of Green
Totally Tasty Tuesdays @ Mandy's Recipe Box
Show Me What you Got Linky Party @ Our Delightful Home

Zucchini Cheddar Corn Muffins

Yesterday I posted the Peach Gazpacho that we weren't really fans of. I made these muffins to serve with the soup for a quick and easy dinner.  These muffins were the star of the meal.  The kids loved these!  I loved that they ate them, zucchini and all.  And I was able to use up a leftover uneaten ear of corn on the cob from a previous dinner.  These were easy to make and really tasty.  They're a great way for kids to eat some extra veggies, since you couldn't really taste the zucchini.  I ate some of the left over muffins for breakfast!  I can see myself making these again!

Zucchini Cheddar Corn Muffins
recipe slightly adapted from Two Peas & Their Pod

Ingredients:
1 cup all-purpose flour
1 cup course ground yellow cornmeal
4 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
3 tablespoons unsalted butter, melted and cooled
3 tablespoons vegetable oil
2 large eggs
1/2 cup shredded zucchini, squeezed and drained on paper towels
1/2 cup sweet corn kernels
1 cup shredded Cheddar Cheese

Directions:
1. Preheat the oven to 400 degrees F. Fill a regular-size muffin pan with paper muffin cups or spray with cooking spray. Set aside.

2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.

3. In a medium bowl, whisk the milk, melted butter, oil, and eggs until well blended. Pour the liquid ingredients over the dry ingredients and mix with a rubber spatula until combined. The batter will be lumpy. Fold in the zucchini and cheddar cheese. Divide the batter evenly among the muffin cups.

4. Bake for 15 minutes, or until the tops are golden and a toothpick inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes. Remove muffins from pan and serve.

Family Rating:  2 thumbs up!

Blueberry Corn Salad

This month's supper club theme was "picnic."  Last year we did this theme too and got together at a local park.  We enjoyed it alot but it was fall and a bit chilly. We thought it would be nice to do the theme again while the weather was warmer.  Unfortunately, last Saturday it poured right when we were supposed to be picnicking!  Luckily we had a back-up plan and went to one of the couple's house for our dinner.  My husband made this salad.  We were late picking what we were going to make and needed to fill in the menu with sides.  He really wanted to make some kind of corn salad and I had just seen this posted the other day.  It sounded a lot better than the salad that he picked out!  I'm glad that he made it because it was light and tasty with a hint of spice.  It was easy enough to make and I can see us making this salad again for a family get-together before the summer is over.

Blueberry Corn Salad
recipe from Two Peas & Their Pod

Ingredients:
6 ears fresh sweet corn, husked
1 cup fresh blueberries
1 cucumber, sliced
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions:
1. In a large pot, bring water to boiling. Add corn. Cook for 5 minutes, or until tender. When cool enough to handle, cut corn from the cobs. Discard cobs.

2. In a large serving bowl, combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno. To make the dressing, whisk together lime juice, oil, honey, cumin, salt, and pepper. Pour dressing over salad and stir until combined. Cover and refrigerate until ready to serve.
  Mommy & Daddy Rating: 2 thumbs up.