Corn Cakes Topped With Goat Cheese And Bacon Recipes

GRILLED CORN AND CHEESE CAKES

Grilled Corn and Cheese Cakes image

Provided by Giada De Laurentiis

Time 49m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 cups frozen corn, thawed
3/4 cup shredded smoked mozzarella (3 ounces)
1 cup plain breadcrumbs, divided
1/3 cup chopped fresh chives
1 tablespoon sour cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1/2 cup creme fraiche, for serving

Steps:

In a food processor, pulse the corn into a chunky puree. Place in a medium bowl. Add the cheese, 1/2 cup breadcrumbs, chives, sour cream, salt, and pepper. Stir until combined. Form the mixture into 9 balls and then flatten into patties, each about 2 1/2 inches in diameter and 3/4-inch thick. Refrigerate for 30 minutes.
Coat the patties in the remaining 1/2 cup breadcrumbs and drizzle with olive oil. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the patties with olive oil and grill until toasted, 4 to 5 minutes each side.
Arrange the corn cakes on a platter and top with a dollop of creme fraiche.

CORN CAKES TOPPED WITH GOAT CHEESE AND BACON

Corn Cakes Topped with Goat Cheese and Bacon image

Categories Appetizer Side Fry Goat Cheese Bacon Corn Summer Bon Appétit Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes about 30

Number Of Ingredients 13

Ingredients

5 thick bacon slices, cut into 1/2-inch pieces
4 tablespoons (about) vegetable oil
1 10-ounce package frozen corn kernels, thawed
1 cup chopped onion
3/4 cup buttermilk
1 large egg
5 ounces soft fresh goat cheese (such as Montrachet), crumbled
1 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cayenne pepper
Chopped green onions

Steps:

Cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels and drain. Pour off all but 2 tablespoons drippings from skillet. Add 1 tablespoon oil to drippings in skillet. Add corn and onion; sauté over medium heat until onion is golden, about 5 minutes. Remove from heat.
Combine buttermilk, egg and 1/4 cup goat cheese in large bowl; whisk to blend. Add cornmeal, baking powder, salt, baking soda and cayenne and mix well. Stir in corn mixture. Heat 1 tablespoon oil in heavy large skillet over medium heat. Working in batches, drop batter by generous tablespoonfuls into skillet. Cook until bottom of each corn cake is brown, about 1 minute. Turn corn cakes and cook until second side is brown, about 1 minute. Transfer to baking sheet. Repeat with remaining batter, adding more oil to skillet as needed. (Can be prepared 2 hours ahead. Let corn cakes and bacon stand at room temperature. Before serving, rewarm cakes on baking sheet in 400°F oven until heated through, about 5 minutes.)
Arrange corn cakes on platter. Top each with generous 1/2 teaspoon goat cheese. Sprinkle with bacon and green onions and serve.

CORN CAKES WITH GOAT CHEESE

Corn Cakes with Goat Cheese image

These corn cakes are full of flavor, and gluten-free as well.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes

Time 35m

Number Of Ingredients 9

Ingredients

2 tablespoons plus 1 teaspoon extra-virgin olive oil
3 cups corn (from 3 ears corn)
1 small zucchini, diced small
Coarse salt and ground pepper
2 scallions, very thinly sliced
2 large eggs, lightly beaten
1/4 cup cornmeal
2 ounces fresh goat cheese, crumbled
Crisp Breakfast Ham, optional

Steps:

In a large nonstick skillet, heat 1 teaspoon oil over medium. Add corn and zucchini and season with salt and pepper; cook until vegetables soften slightly, 3 to 5 minutes. Transfer to a medium bowl and let cool, 5 minutes. Add scallions, eggs, and cornmeal to corn mixture and stir to combine.
Wipe skillet clean, then heat 2 tablespoons oil over medium. In batches, cook cupfuls corn mixture until set on bottom, about 3 minutes. Flip and cook until cakes are cooked through, 2 minutes. Transfer to a plate. Sprinkle corn cakes with goat cheese and serve with ham if desired.

Nutrition Facts : Calories 286 g, Fat 15 g, Fiber 3 g, Protein 10 g

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