Corn Cakes with Cucumber Sour Cream
- 2 shucked ears corn
- 1 potato, diced
- 2 T butter
- 4 scallions, chopped
- 1/2 C cucumber, diced
- 1 C tomato, diced
- 2 t chili powder
- 1/2 t salt
- Pinch of crushed red chili flakes
- 1 egg, lightly beaten
- 1/2 C panko crumbs + 3/4 C panko crumbs (or gluten-free substitute)
- 2 T vegetable oil
- 1 T butter
- 1/2 C cucumber, seeded, quartered, and thinly sliced
- 1/4 C sour cream
- 2 T dill, chopped
- 1/8 t salt
- Garnish: 1 C tomatoes, chopped
Preparation time 35mins
Cooking time 75mins
In a saucepan of boiling water, cook 2 ears of corn until tender, 4 minutes. Transfer corn to a large bowl and, once cool, cut kernels from cobs. Add 1 diced potato to water and simmer until tender, 8 minutes. Drain, add potato to corn kernels, and lightly mash.
In a large skillet, melt 2 tablespoons butter over medium heat. Add 4 chopped scallions, 1/2 cup diced cucumber, and 1 cup diced tomato and cook until tender, 7 minutes. Stir in 2 teaspoons chili powder, 1/2 teaspoon salt, and a pinch of crushed red chili flakes, and cook 1 minute. Add to corn mixture, then stir in 1 lightly beaten large egg, 1/2 cup panko, and 1/2 teaspoon salt; refrigerate 30 minutes.
Form 8 cakes with corn mixture. Place 3/4 cup panko in a bowl and gently coat each cake.
In a large skillet, heat 2 tablespoons vegetable oil and 1 tablespoon butter over medium heat. Cook cakes until golden, 5 miutes per side, adding more oil and butter as necessary.
In a bowl, combine 1/2 cup seeded, quartered, and thinly sliced cucumber with 1/4 cup sour cream, 2 tablespoons chopped dill, and 1/8 teaspoon salt.
Garnish cakes with chopped tomatoes and serve with cucumber sour cream.