I’ve been trying to share this recipe with you for a really long time. First, I made it and took pictures of it and then realized that I hadn’t written down a single ingredient or quantity as I was creating the recipe.
If I were a totally shady food blogger, I would have just made something up and posted it. But, rest assured, loyal readers, I am not that shady. So I made the darn things again, this time carefully measuring and jotting notes so that I could share them with you. It’s not like it was a huge disappointment to have to eat these again; au contraire. They are an excellent way to put something (corn) between you and the compulsion to fry cheese in a frying pan and eat it just like that, all golden brown and squidgy/crispy.
(I’ve never done it….have you? Maybe I’m missing out…..)
They’re totally made for putting an egg on top and calling it brunch, or breakfast for supper (brupper? There has to be a word for this…who doesn’t enjoy a stack of pancakes as an evening meal once in a while?). They would also be fantastic with a pile of fresh cherry tomatoes on top with a side salad for lunch.
- 2 cups corn
- 1 egg
- 1 clove garlic, minced
- 1 cup grated old cheddar
- 1/4 cup cilantro, julienned; plus more for garnish
- 3 slices bacon, cooked and chopped
- 3 tablespoons flour
- 1/4 teaspoon paprika
- Salt and pepper to taste
- Combine all the ingredients in a bowl; stir to incorporate.
- Splash some olive oil in a large frying pan and place over medium-high heat until the oil in the pan shimmers.
- Drop corn mixture into the hot frying pan, making approximately four large mounds in the pan (or more, smaller ones, if you wish). Press each mound gently with the back of a spoon to flatten. As the cheese melts and the corn cakes cook, they will stick together. Flip them when they are browned on the bottom. Continue to cook until the other side is a dark golden brown.
- Serve topped with a fried egg, some extra cheddar and a sprinkling of cilantro.