Spicy Corn Kernel Pan Cake

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Spicy Corn Kernel " Pan " Cake

 

2 tbsps. vegetable oil

3 heaping cups fresh corn kernels (from 6 to 8 ears)

2 tbsps. minced fresh basil, cilantro or parsley

2 tbsps. minced green onion (scallion)

1 to 2 tbsps. minced jalapeno or serrano pepper

3 tbsps. cornmeal

3 tbsps. flour

salt and freshly ground black pepper to taste

for garnish: fresh basil, cilantro or parsley and your favorite salsa

 

Preheat oven to 400 degrees. Measure oil into a heavy, ovenproof, medium-sized

skillet (cast iron is best) and heat pan in oven 30 minutes. Combine remaining

ingredients except the last two in a bowl, then press evenly into hot pan.

(Don't stir corn in the pan, or the " crust " won't form properly.) Bake 25 to 30

minutes, until edges are brown and crispy. Run a spatula around the outer rim

of, and underneath, the corn cake to loosen it from the pan. Wearing hot pads,

place a heat-proof serving plate face down over the pan and invert pan so cake

drops onto plate. Garnish with fresh herbs and serve with salsa. Serves 4.

 

 

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