Raise your hand if, like me, you are in the market this time of year for creative fresh corn recipes. Here’s one I am sure you will love. these Herb Sauerkraut Corn Cakes are simple to throw together and so full of flavor. Also, this is a recipe for those of you who are running out of recipes to cook during this pandemic. This is a perfect summer meal.
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This recipe is what I like to call, “a throw together”. However, I recommend you throw ingredients together thoughtfully. Tangy sauerkraut makes the perfect companion to the sweet corn. Orange bell pepper adds crunch and additional sweetness. Mixed herbs and chopped scallions offer additional color and flavor. Club soda adds fluff.
To create these Herb Sauerkraut Corn Cakes, first, sauté the corn with the herbs in oil. I like to use the corn kernels cut right off the cob. My favorite is the bi-color or butter-sugar variety. Then, after the corn has cooled, mix it together with the rest of the ingredients. Season with kosher salt and freshly ground black pepper to taste.
Measure off the mixture into three to four tablespoon-sized portions and fry in oil on both sides and you’re done. I served these with full-fat Greek yogurt. However, to cut calories and fat, you can use a lower or zero fat version. Alternately full fat, low fat or no-fat sour cream can be substituted. Season the yogurt or cream with kosher salt and freshly ground pepper. If you like, add chili or garlic powder or your favorite spice. I like ground sumac. It adds a lemony flavor.
Herb Sauerkraut Corn Cakes
Ingredients
- 2 ears corn
- 1/3 cup mixed fresh chopped herbs
- 2 tablespoons plus 5 tablespoons vegetable oil divided
- 2 scallions chopped
- 1/2 cup chopped orange bell pepper
- 1/3 cup sauerkraut drained and chopped
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 6 tablespoons greek yogurt
- 2/3 cup club soda
- Kosher salt and freshly ground black pepper
Instructions
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Cut the kernels off the corn cobs.
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Heat the oil in a large skillet. Add the corn and the herbs.
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Sauté over high heat for a few minutes until the corn starts to brown.
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Remove from heat and let cool completely.
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In a separate bowl, whisk together the flour, baking powder, yogurt, and club soda.
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Season with salt and pepper.
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Add the scallions, orange pepper, sauerkraut, and corn herb mixture.
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Season with salt and freshly ground pepper
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Mix to combine thoroughly and let rest for 15 minutes.
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Heat the remainder of the vegetable oil in the large skillet.
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Stir the mixture a few times.
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Place a layer of paper towels next to the stove.
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Portion out the mixture into 3-4 tablespoon-sized cakes, place in the skillet and fry on both sides until golden.
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Transfer to the paper towels. Pat the excess oil off.
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Place the cakes on a serving platter and serve with seasoned sour cream or yogurt.
Like these Herb Sauerkraut Corn Cakes? Also, check out some of these other summery recipes:
