We must sadly tell you that corn is one of the species that has become so heavily industrial that we are close to losing its “un-altered-by-human” seed! Its season is from May until September, and the array of wonderfully succulent dishes that one can make with it are innumerable!
Συστατικά
- 2 cobs corn
- 1 cup self-rising flour
- 2 eggs
- 1/4 cup coriander, shredded
- 1 tsp ground cumin
- 1 tsp baking powder (baking soda)
- pinch sea salt
Prosciutto salad
- 125 g (4 oz) baby English spinach or rocket (arugula) leaves
- 1/2 cup semi-dried tomatoes, with oil
- 12 slices prosciutto
- cracked black pepper
Οδηγίες
Place the corn in a saucepan of boiling water and cook until tender.
Remove corn kernels from the cob.
Place the flour, eggs, coriander, cumin, baking powder and salt into a food processor and process until combined.
Add the corn and process until corn is roughly chopped.
Spread 2-3 tablespoons of mixture into a hot, greased frying pan and cook for 3 minutes on each side or until golden.
Keep warm and repeat with remaining mixture.
To serve, place a corn cake on each serving plate and top with the spinach or rocket, semi-dried tomatoes, prosciutto and pepper.
Drizzle over the oil from the semi-dried tomatoes and top with another corn cake. Serve immediately.
Tip
This corn cake topped with a prosciutto salad is perfect to serve as a starter; plate it with creativity and make it in season!
Tags:
Share this post:
Get our best recipes & expert tips right into your inbox!
Join over 10k subscribers
By submitting above, you agree to our privacy policy.
