I love finding great recipes in remote places. I came across an article titled “The Power of 3”, in my August 2014 Oprah Magazine. It was utilizing Corn, Cucumber and Tomato as the three summer staples that make an amazing meal. There were 3 recipes with this combination and I opted to try the Corn Cakes with Cucumber Sour Cream. Just shy of the total amount of chili powder, I re-created this recipe exactly as written and it was unusual and absolutely delish!
It combines fresh shucked corn kernels with a boiled potato mash along with a sauté of scallions, cucumber and tomato to create sublime patties. Add some seasoning, egg and panko and you get wonderfully crispy yet moist corn cakes. They are served topped with chopped tomato and a side of cucumber sour cream spiked with fresh dill. This dish could be served as a starter, a main w/ a side salad or soup, or as a side with a seafood or chicken entree to compliment it. The options are numerous!
I was lucky enough to have fresh corn, heirloom tomatoes and lemon cucumbers from my CSA box to use. This recipe is easy to follow and only takes in access of an hour so that you can rest the mixture for 30 minutes in the refrigerator prior to making patties. Otherwise it is quick from start to finish. My suggestion is to carefully handle the patties when making them and frying as they can fall apart somewhat easily. I used an open slat spatula to flip the patties in the panko crumbs and moved them to set upon a sheet of parchment prior to cooking. I then used the spatula to set them in the frying pan to sauté. If you try to pick them up with your hands, they may tend to break easier. Be sure to cook them until nice and crisp for the best result.
Corn Cakes with Cucumber Sour Cream
In a saucepan of boiling water, cook 2 shucked ears of corn until tender, 4 minutes. Transfer corn to a large bowl and, once cool, cut kernels from cobs. Add 1 diced potato to water and simmer until tender, 8 minutes. Drain, add potato to corn kernels and lightly mash. In a large skillet, melt 2 Tbsp. butter over medium heat. Add 4 chopped scallions, 1/2 cup diced cucumber, and 1 cup diced tomato and cook until tender, 7 minutes. Stir in 2 tsp. chili powder, 1/2 tsp. salt, and a pinch of crushed red chili flakes, and cook 1 minute. Add to corn mixture, then stir in 1 lightly beaten large egg, 1/2 cup panko, and 1/2 tsp. salt; refrigerate 30 minutes. Form 8 cakes with corn mixture. Place 3/4 cup panko in a bowl and gently coat each cake. In a large skillet, heat 2 Tbsp. vegetable oil and 1 Tbsp. butter over medium heat. Cook cakes until golden, 5 minutes per side, adding more oil and butter as necessary. In a bowl combine 1/2 cup seeded, quartered, and thinly sliced cucumber with 1/4 cup sour cream, 2 Tbsp. chopped dill, and 1/8 tsp. salt. Garnish cakes with 1 cup chopped tomatoes and serve with cucumber sour cream.
(Printable version can be found in my recipe index under Appetizers)