Corn Griddle Cakes with Parmesan and Chives

[Guest guest]

I used fresh parmesan & corn from the farmer's market & they were

wonderful. But I think you could use whatever's available & they would

still be really good.

Corn Griddle Cakes with Parmesan and Chives

4 medium ears of corn

1 large egg

1/4 c. flour

1/4 c. grated parmesan cheese

1 T. snipped fresh chives

Black pepper, to taste

1 T. unsalted butter

Remove the husks and silks from the corn. Grate the corn on the large

holes of a box grater set over a large bowl until the cobs are clean (Discard

the cobs.) Stir in the egg, flour, cheese, chives and pepper until the

batter is smooth.

In a large nonstick skillet, melt the butter. Fill a 1/4 cup measure

with batter. Use a rubber spatula to scrape the batter into the pan to

form a round cake. Repeat using all of the batter. (You should get 6 cakes

from the batter.) Cook over medium heat, turning once, until the cakes

turn a rich golden brown color on both sides, about 9 minutes. Serve immediately.

The milk of freshly scraped corn on the cob adds nicely to the texture,

but roughly chopped canned or frozen corn would do in a pinch.

Makes 6 servings.

-- "In

order to really enjoy a dog, one doesn't merely try to train him to be

semihuman.

The point of it is to open oneself to the possibility of becoming partly

a dog."

--Edward

Hoagland

The

punishment for animal torturers/abusers should be exactly what they did

to the animal. Vic & her 4 furkids in Michigan