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Fresh Grilled Corn Cakes - Veg

Make Betsy Leve's Fresh Grilled Corn Cakes - Veg at home with Ears Corn Grilled, Eggs, Scallions, Chopped Fresh Basil, and Chopped Fresh Rosemary. Serves 1. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 3
• 4
• 2
• 1/4 cup
• 1 tsp
• 1/2 cup
• 1/2 tsp
• 1 1/2 cup
• 4

Method (preview)

1. 1

   Grill corn, turning frequently until marked lightly (about 6 to 8 minutes total). When corn is cool, cut kernels from the cob.

2. 2

   In a food processor, combine eggs, 1/2 the corn, scallions, basil, rosemary, cilantro and red pepper flakes.

3. 3

   Pour into a bowl and add the rest of the grilled corn kernels, cornmeal, salt and pepper.

4. 4

   Fold in the egg whites.

5. 5

   In a large non-stick frying pan heat 1 tablespoon of canola oil over medium heat.

6. 6

   Spoon in corn batter for size of corn cake desired (1 tablespoon for an appetizer base or 1/4 cup for dinner size).

7. 7

   Fry until golden brown (for about 2 minutes per side).

8. 8

   Add more oil and continue.

9. 9

   Contributed to the FareShare Gazette by Chupababi; 14 January 2004. www.fareshare.net