Between our CSA and garden, we have more sweet corn and zucchini than we know what to do with! We get a dozen ears of corn each week, which means J and I need to eat an ear a night…eek! The first week of sweet corn J was in CA and we were going out-of-town for the weekend. This meant I needed to single-handedly consume at least 8 ears in 4 days so we’d be on track for them to get eaten up within a week. I rarely turn down challenges, so I managed to eat corn 2 (sometime 3) times a day while J was gone. There were only 2 ears left when he got home 🙂
After that corn-filled week, I decided it was time to mix things up a bit. There was no way I was eating corn everyday for the rest of the summer. We had a few ears with dinners during the week, but then I decided to cut the kernels off the cob and use them in a few recipes. I also had a ton of zucchini on hand, which I had shredded up when I made Ambitious Kitchen’s Zucchini Brownies. The brownies only used a cup, so I was left with 3 cups of shredded zucchini.
So now I was left with 3 cups of shredded/julienned zucchini and 5 cups of fresh sweet corn. Now what?? First, came a salsa-dip inspired by Smitten Kitchen’s charred corn tacos and zucchini-radish salsa. I didn’t have any radishes on-hand and we were having a cookout in a few days, so I opted for making a dip instead. I will hopefully post that recipe soon. Then came corn and zucchini cakes, inspired by this post on Serious Eats‘ and this post on Whole Foods‘ blogs. I pretty much used serious eats’ recipe as the flavor guide and whole foods’ recipe as the logistical guide.
Zucchini Corn Cakes
Recipe adapted from Serious Eats and Whole Foods
- 2 eggs
- 1/2 cup buttermilk (I use buttermilk powder + water)
- 1 tbsp oil (this was on accident, so you probably don’t need it)
- 1/2 cup whole wheat flour
- 1 1/2 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cups zucchini, julienne or shredded
- 1 cups corn kernels
- 1 small hot red pepper, diced with seeds removed (you can keep the seeds in to make it spicier if you’d like)
- 1 tbsp cilantro, diced
- In a large bowl, whisk the eggs, buttermilk, and oil.
- In a medium bowl, mix the flour, baking powder, salt, and pepper.
- In a medium bowl, mix the zucchini, corn, pepper, and cilantro.
- Add the flour mixture to the egg mixture and stir well.
- Add the zucchini mixture to the egg-flour mixture and mix well.
- Heat a pancake griddle to 300F. Using a large spoon (usually tablespoon size), scoop batter on the griddle. Cook for 3-5 minutes on each side, or until lightly browned.*
- Serve warm or room-temperature. They are tasty plain, but you could top them with sour cream if you wanted.
*I was worried about the centers being done, so I ended up putting the finished cakes back on the griddle once they were all done.
We no longer have a griddle so I decided to attempt a baked version. I hadn’t been super happy with the rubbery-texture last time, so I decided I would try a modified recipe. The end result was great – our daughter couldn’t get enough!
- 2 small zucchinis, grated
- 1 cup of thawed corn kernels, thawed
- 4 large eggs, beaten
- 1 tsp mixed spices (garlic, italian seaoning
- 1/2 cup shredded cheddar cheese
- 1 cups all-purpose flour
- Mix vegetables together and stir in spices.
- Whisk eggs in a bowl. Add flour and vegetable mixture, mix well.
- Stir in cheese
- Pour mixture into a sprayed baking disk (I used 9×13)
- Bake at 375F x 30 min
- Use a toothpick to test doness. It should come out clean. Cut into squares.