Mini Corn and Pepper Cakes

Last night was Joe's night off, which means only one thing around our house in the summer months: Time to fire up the grill. Joe makes the best steak I have ever had, I think mostly because of his ultra-secret rub recipe that he won't share even with me, and last night was no exception. I found a couple of gorgeous T-bones at our local butcher's, which he grilled to juicy, delicious, smoky perfection. He also grilled a bunch of asparagus, which I prepared with salt, pepper and brown sugar (thank you, Jessie, for the brown sugar inspiration) and slathered with olive oil.

For my part, I made these delicious mini corn and pepper cakes. I thought they'd be a nice alternative to some kind of potato, and they took no time at all to prepare. They were so good! They'd probably be even better with a little bit of shredded cheese mixed in. I halved the recipe, which gave us 10 cakes, and we ate all of them. This was truly one of the best meals we've had for a long time.

I've listed the full recipe for you here. These little corn cakes would be perfect for a backyard barbecue!


Mini Corn and Pepper Cakes
Source: adapted from Betty Crocker Country Favorites

2 cups frozen corn kernels, thawed
1/2 cup all-purpose flour
1/4 cup milk
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
2 eggs, separated
1 small bell pepper, any color, finely chopped (about 1/2 cup)
1/2 cup vegetable oil

1. Beat flour, milk, sugar, salt, pepper and egg yolks in medium bowl. Stir in corn and bell pepper.

2. Beat egg whites until stiff and glossy. Fold corn mixture into egg whites.

3. Heat oil in 10-inch skillet. Drop corn mixture by tablespoonfuls into hot oil. Fry about 30 seconds on each side or until golden brown. Serve with sour cream, if desired.