Grilled Corn and Cheese Cakes

By Kbird

Ingredients

• 2 c. frozen corn, thawed
• 3/4 c. shredded smoked mozzarella (3 oz.)
• 1 c. plain breadcrumbs, divided
• 1/3 c. chopped fresh chives
• 1 Tbs. sour cream
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/4 c. EVOO
• 1/2 c. creme braich, for serving

Details

Servings 4

Preparation

Step 1

In a food processor, pulse the corn into a chunky puree. Place in a medium bowl. Add the cheese, 1/2 c. breadcrumbs, chives, sour cream, salt and pepper. Stir until combined. Form 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 c. breadcrumbs and drizzle with olive oil. Place a gril pan over medium-high heat or preheat outdoor grill. Brush the patties with olive oil and grill until toasted, 4-5 minutes each side.

Serve topped with a dollop of creme fraiche.