Grilled Corn and Cheese Cakes

4 to 6 servings

2 cups frozen corn, thawed ¾ cup shredded smoked mozzarella (3 ounces) 1 cup plain breadcrumbs, divided ⅓ cup chopped fresh chives 1 tablespoon sour cream 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper ¼ cup extra-virgin olive oil ½ cup creme fraiche, for serving

Grilled Corn and Cheese Cakes In a food processor, pulse the corn into a chunky puree. Place in a medium bowl. Add the cheese, 1/2 cup breadcrumbs, chives, sour cream, salt, and pepper. Stir until combined. Form the mixture 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 cup breadcrumbs and drizzle with olive oil. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the patties with olive oil and grill until toasted, 4 to 5 minutes each side.  Arrange the corn cakes on a platter and top with a dollop of creme fraiche.

instructions

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

Arrange the corn cakes on a platter and top with a dollop of creme fraiche.

Recipe by Giada De Laurentis