Fresh Produce Tuesday- Corn Recipes

One of my favorite summer memories from growing up is sitting on our back deck shucking bags of corn.  We have finally started to get corn in our CSA and I have been looking for different ways to serve it up.  The standard in our house is of course good old corn on the cob, but there are many other types of corn recipes out there.



Bloggers, please link up as many corn recipes as you would like:

Too much summer produce and not enough ideas on how to prepare them? Be sure to check out the Fresh Produce Tuesday tag! We have a large assortment of recipes for the following types of produce: PeasRadishesLettuceKaleCarrotsChardRaspberriesZucchiniEggplants, Heirloom Tomatoes, and Beets.

Corn Pancakes with Smoked Salmon

I’ve hit the point of summer where I don’t really want a huge meal for dinner each night.  While I was perusing the August issue of Cooking Light, I came across this recipe that sounded really interesting- Corn Pancakes with Smoked Salmon and Lemon-Chive Cream. We ended up getting a ton of corn in our CSA last weekend so the timing worked out well to make it this week.

I loved the combination of flavors- the savory corn pancakes melded perfectly with the smoked salmon and the light sour cream topping was the perfect touch to top it off with.  Baby T also enjoyed the corn pancakes (although I did not give him any of the smoked salmon- I did a little research online and the results were a bit iffy if it’s ok for toddlers.)  I actually made this recipe in the early afternoon and stored each individual pancake in layers of wax paper and the smoked salmon and cream in separate containers.  Then, at dinner, I reheated the pancakes in the microwave in 30 second intervals and then topped it with the slices of salmon and a dollop of sour cream.  While we had these for dinner, it would also work out great for a light lunch or a party appetizer.

Corn Pancakes with Smoked Salmon and Lemon-Chive Cream
Recipe type: Appetizer or Entree
Prep time: 
Cook time: 
Total time: 
Serves: 3-6
  • ¼ cup light sour cream
  • 2 tablespoons chopped fresh chives, plus extra for garnish
  • ½ teaspoon grated fresh lemon rind
  • ½ cup all-purpose flour
  • ½ cup yellow cornmeal
  • 1 teaspoon sugar
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground red pepper
  • 1¼ cups fresh corn kernels, divided (about 3 ears)
  • ⅔ cup low-fat buttermilk
  • 3 tablespoons butter, melted
  • 1 egg
  • 12 thin slices cold-smoked salmon (4 ounces)
  1. Combine first sour cream, chopped chives, and grated lemon rind in a small bowl and refrigerate.
  2. Combine flour, cornmeal, sugar, baking soda, salt, and ground red pepper in a medium bowl. Combine 1 cup corn kernels, buttermilk, butter, and egg in a blender; process until pureed. Add pureed corn mixture to flour mixture, stirring until combined. Fold in remaining ¼ cup corn.
  3. Spray a nonstick pan with cooking spray and place over medium heat. Pour about 2 tablespoons batter per pancake into pan. Cook 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 3 minutes or until bottoms are lightly browned. For an appetizer serving: arrange 2 pancakes on each of 6 plates; top each pancake with 1 slice salmon and 1 teaspoon lemon-chive cream. Double or triple serving size for an entree size.

Source: Slightly adapted from Cooking Light, August 2012

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