Recipe Box: Corn Salad and Cakes
**Recipes by Chef Bob Sferra of Culinary Occasions**
Fresh Corn Salad
Makes about 8-10 servings
- 5 ears fresh corn, blanched and kernels removed from the cob
- 1 small red onion, ¼ inch dice
- 3 Tbsp. cider vinegar
- 3 Tbsp. olive oil
- ½ tsp kosher salt
- ½ tsp. pepper
- ½ cup fresh basil, chiffonade
- Blanch corn to remove some of the starch, then drain well and cut the kernels from the cob
- Toss the corn with the remaining ingredients, reserving the basil for the garnish
Blanching vegetables – to retain and enhance the vivid color of vegetables, they should be blanched in boiling salted water, just until crisp tender and then “shocked” (plunged immediately) into cold or iced water to stop the cooking process and “set” their color. Use a large quantity of water to dilute the acids from the vegetables and to keep the water at a boil when the cold vegetables are added. Season the water well with salt to add flavor to the vegetables and to slightly speed up the cooking process. Always blanch vegetables with the pot uncovered, which will allow volatile acids to evaporate from the boiling water. Once vegetables have been blanched and shocked in cold water, drain them thoroughly. Blanching is also a good technique to use for vegetables that will be sautéed only briefly- it allows them to be slightly pre-cooked before their sauté.
Savory Corn Cakes
Make approximately 20 cakes
- ¾ cup all purpose flour
- ¼ cup yellow cornmeal
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
- ¼ teaspoon paprika
- ½ cup heavy cream
- 1 egg
- ½ cup whole milk
- 1 Tablespoon canola oil
- 2 large ears fresh corn, kernels removed from the cob
- 2 Tablespoons shallot, minced
- ¼ cup unsalted butter, clarified
- ¼ teaspoon freshly ground white pepper
- In a large bowl, sift together the flour, cornmeal, baking powder, salt and paprika.
- In a separate bowl, stir together the heavy cream, egg, milk and oil.
- Stir the liquid ingredients into the dry ingredients, being careful not to over mix.
- Cover and allow to rest for 1 hour at room temperature or overnight in the refrigerator. (If resting overnight, remove from the refrigerator and bring to room temperature prior to cooking)
- Remove the fresh corn kernels from the cob and add to the bowl with the minced shallot. Season with the freshly ground white pepper.
- Heat a nonstick skillet over medium heat until you can feel the heat transfer when your hand is 2 inches from the base of the skillet. At this point, have a ladle and the batter near the stovetop.
- Add 1 Tablespoon of butter to the skillet and allow; melt and immediately add ¼ cup of the batter to the skillet for each cake that will fit and cook until bubbles form on the top and begin to burst. With a nonstick spatula, turn each cake until the opposite side is golden.