Our most recent Recipe of the Week has been so graciously submitted by Cheese Central's own Cindy Della Monica. Cindy- who recently was named Visit Lodi's Tourism Advocate of the Year- is known for giving samples from her shop during the Farmers Market. In addition to samples last week, she also was handing out recipes for Corn Cakes with St. George Cheese & Cilantro!! Since then, she has completely sold out of St. George cheese, and she has given us an alternative for this recipe. Cindy assures us that this recipe is a knock-out appetizer, one that all of your guests will love and come back for more. And, just in time for Memorial Day weekend!
Corn Cakes with Dry Jack Cheese & Cilantro
Recipe Courtesy of Cheese Cental
Ingredients (makes 4 cakes):
2 large eggs, separated
2 C fresh corn kernels
1/4 C all purpose flour
1/4 C half & half
1 tsp baking powder
1 tsp chile powder
4 tbsp butter
2 oz of Dry Jack Cheese, cut into four slices
2-3 tbsp chopped fresh cilantro
salt & pepper to taste
In a medium bowl, which egg yolks. Fold in corn kernels, flour, half & half, and baking powder. Add the seasonings and set aside.
With an electric mixer, beat the egg whites wntil stiff peaks form. Gently fold the beaten egg whites into the corn mixture. Over medium heat, warm 1 tablespoon of butter in a small saute pan until the butter starts turning brown. Ladle 1/4 of the corn batter into the pan, swirling slightly to form a round cake. Cook for about 3 minutes until golden brown. Flip the cake over, top with a slice of Dry Jack cheese and cook for another minute or two. Transfer to a warm plate, top with fresh cilantro, and repeat with the remaining corn cakes.