Wednesday, January 7, 2015

Corn Cakes with Wasabi-Lime Dipping Sauce

Yesterday, Ellie and I bundled up to do our three mile walk around the river path. The sky was slate gray.  After our trek in the arctic tundra, which is wintertime in New England,  I whipped up something deliciously summery. I needed sunshine on my plate.

Do you love corn?  In August, I can eat cobs and cobs of it. In wintertime, I reach for frozen corn to make quick vegetable fritters and cakes. I cook lots of them, like my Broccoli Jalapeno Cheddar Fritters and my Crispy Black Bean and Corn Fritters.

These fluffy little corn cakes (or fritters) are bursting with flavor and lightly pan fried until golden brown. The corn pops against the pillow-soft centers. Self rising flour makes them poof up. Cheddar cheese gives them extra flavor. Basil brings its freshness and vitality. A cool and creamy wasabi-lime dipping sauce counters the sweet corn in a delicious way. It's all here; sweet, spicy, crispy, cheesy, tangy and fresh. If you're craving something along those lines, these cakes will not disappoint. I couldn't wait to share them with you! They're ready in under 30 minutes!

Corn Cakes with Wasabi-Lime Dipping Sauce 

Makes 8 Cakes

Some Notes: 

If you can't find wasabi paste (Japanese horseradish) then use a little sriracha or hot sauce in the dipping sauce. I'm half Lebanese, so I keep labne hanging around my kitchen. It's just like Greek yogurt, only a bit thicker and richer. You can swap it for full fat Greek yogurt in the dipping sauce. Sour cream or creme fraiche work well too.  

If you're not in the mood to make the sauce, your favorite salsa is a good dipping choice. Plain sour cream or creme fraiche is also divine.

Don't use your spatula to squish these cakes as they cook. Just let them do their thing so they'll be fluffy and light.

Ingredients For The Cakes

  • 16 ounces of frozen corn (about three cups). You can also use fresh corn off the cob in summertime.
  • 6 scallions, diced
  • 1 lime
  • A generous handful of basil or dill, chopped.
  • A generous 1/2 cup of shredded cheddar cheese
  • 1/4 cup milk
  • 2 large eggs
  • 1 cup of self rising flour
  • Oil for cooking
  • Salt to taste  

Ingredients For The Wasabi-Lime Dipping Sauce

  • 2 1/2 cups of labne (thick Middle Eastern yogurt) or full fat Greek yogurt  
  • 1 lime
  • Wasabi paste to taste
  • Salt to taste  


Make the wasabi-lime dipping sauce by zesting half of the lime and juicing all of it into a small bowl. Stir in the yogurt. Add salt and wasabi paste to taste. Set aside in the fridge.

In a large fry pan, quickly saute the corn with a little oil and salt until it heats through. Add the scallions and stir to combine. Take off the heat and put the corn & scallions into a large bowl. Let cool. Squeeze in some lime juice into the bowl with the corn and scallions. Stir in the basil, cheese, eggs, self rising flour and salt to taste. Stir in up to 1/4 cup milk to moisten the batter. Put the fry pan back on the stove. Heat on medium-high with some oil. With a large spoon, scoop up the batter and drop it onto the hot fry pan. Pan fry until both sides are golden brown and the centers are cooked through. Serve with the wasabi-lime dipping sauce and enjoy!  

Bon Appetit!

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