I was so excited to see Giada DeLaurentiis' recent episode "A Girl's Grill", that included some fun and unexpected recipes for the grill. I was immediately attracted to this particular recipe because of its delicious ingredient list. I couldn't' wait to make them, and for good reason. They were amazing! They were sweet and crunchy from the corn, smokey and gooey from the cheese and from the grilling and the perfect side dish to accompany any grilled meat. We loved them. And thanks to my generous in-laws for passing down your grill, we are really enjoying it!
Grilled Corn and Cheese Cakes
Adapted from Giada DiLaurentiis
- 2 cups fresh cooked corn, taken off the cob
- 3/4 cup shredded smoked mozzarella (3 ounces), rind discarded
- 1 cup plain breadcrumbs, divided
- 1/3 cup chopped fresh chives
- 1 tablespoon sour cream
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1/2 cup sour cream, for serving
In a food processor, pulse the corn into a chunky puree. Place in a medium bowl. Add the cheese to the corn and mix.
Stir until combined.
Form the mixture into 9 balls and then flatten into patties, each about 2 1/2 inches in diameter and 3/4-inch thick. Refrigerate for 30 minutes to 2 hours.
Coat the patties in the remaining 1/2 cup breadcrumbs and drizzle with olive oil. Place a grill pan over medium heat or preheat a gas or charcoal grill. Brush the patties with olive oil
and grill until toasted, 4 minutes on each side.
Arrange the corn cakes on a platter and top with a dollop of sour cream and small chive pieces.