Green Corn Cakes
It's nearly the end of August (already!) and that means it's corn season. I am very fond of corn...very, so when I saw this recipe from The Ladies' Indispensable Assistant of 1852 (New York), I knew I wanted to try it. I had no idea what to expect of these,and they turned out to be an amazing surprise! They were absolutely delicious. As I was cooking them, I realized that these green corn cakes remind me very much of potato pancakes, both in the way the looked and in their finished consistency (of course these tasted of corn, not potato). The Original Recipe To start, we need to understand that "green" corn is simply fresh, ripe corn as opposed to dried corn. Green corn should not be interpreted to mean underripe, inedible corn. Obviously, the number of ears of corn required will depend upon the size of the corn available to you. I used approximately 5 years of good, large fresh corn. A period teacup translates to about 6 oz in mode