EVANATED
  • Hi
  • Recipes
    • Breakfast >
      • Apple Cinnamon Muffins-GF
      • Coffee Cake
      • Shokshuka -- Mexican
    • Appetizers and Sides >
      • Zucchini Fritters
      • Corn Cakes and Sauces >
        • Avocado Cream
        • Cheddar and Garlic Scapes Corn Cakes
        • Harissa
        • Honey Basil
        • Pesto
        • Roasted Red Pepper Poblano Sauce
    • Main Dishes >
      • Cast-Iron Chicken Pot Pie
      • Chipotle Chili Bowl
      • Crab Cakes
      • Lemon-Herbed Roasted Chicken
      • Mofongo
      • Seven-Day Cured Pork Belly
      • Sweet Potato Gnocchi
    • Desserts >
      • Caramel Apple Pavlova
      • Chocolate Soufflé
      • Lemon-Basil Ice Cream
      • Mango Panna Cotta
      • Prickly Pear Sorbet
      • Salted Caramel Apple Pie
      • Very Berry Gallette
  • Fresh and Green
  • Charitable Work
    • Bees and Whole Kids Foundation
    • Pies for Puerto Rico
  • Evan-Ate
    • Christopher Elbow Chocolates
    • Cuba 312, Chicago
    • Dixie Chili, Newport, KY
    • Fat Rice, Chicago
    • Mozu Sushi, Glenview, IL
  • Evants
    • Whole Foods & The Mushroom Council
  • Contact

Cheddar and Garlic Scape Corn Cakes ​

These corn cakes made their first appearance for me on the Lifeway Kefir demo stage at the 2018 Taste of Chicago.  They are so versatile that they lend themselves to sweet and savory applications. For sweet dishes, you may want to eliminate the scales.  For some great sauce options, check out my Avocado Cream, Arugula Pesto, Honey Basil and Roasted Red Pepper Poblano sauces.
2 Cups Corn (grilled/charred is preferred)
1/2 cup Garlic Scapes
1/4 cup Vegetable Oil
1 Egg, separated
1/2 cup All-Purpose flour (gluten-free works well)
3/4 cup Masa Harina
1 Cup Lifeway Kefir

1 tsp salt
1.5 cups Sharp Cheddar cheese
  • Remove corn from cob and finely chop
  • Chop the garlic scape and sauté lightly
  • Combine corn, egg yolks, vegetable oil and garlic scape
  • In a separate bowl, combine flour, cornmeal, salt and cheese
  • Add in corn mixture
  • Add Lifeway Kefir, then lightly fold in egg white.
  • Heat frying pan with small amount of oil or cooking spray.
  • Once the pan is hot cook the cakes in 1/4 cup amounts.
  • Cook about 2 min each side, until thoroughly cooked and lightly browned.
While Evanated.com uses reasonable efforts to furnish accurate and up-to-date information, Evanated.com does not warrant that any information contained in or made available through this Site (including, without limitation, any information provided directly by representatives of Evanated.com) is accurate, complete, reliable, current or error-free. Evanated.com assumes no liability or responsibility for any errors or omissions in the content of this Site or such other materials or communications
  • Hi
  • Recipes
    • Breakfast >
      • Apple Cinnamon Muffins-GF
      • Coffee Cake
      • Shokshuka -- Mexican
    • Appetizers and Sides >
      • Zucchini Fritters
      • Corn Cakes and Sauces >
        • Avocado Cream
        • Cheddar and Garlic Scapes Corn Cakes
        • Harissa
        • Honey Basil
        • Pesto
        • Roasted Red Pepper Poblano Sauce
    • Main Dishes >
      • Cast-Iron Chicken Pot Pie
      • Chipotle Chili Bowl
      • Crab Cakes
      • Lemon-Herbed Roasted Chicken
      • Mofongo
      • Seven-Day Cured Pork Belly
      • Sweet Potato Gnocchi
    • Desserts >
      • Caramel Apple Pavlova
      • Chocolate Soufflé
      • Lemon-Basil Ice Cream
      • Mango Panna Cotta
      • Prickly Pear Sorbet
      • Salted Caramel Apple Pie
      • Very Berry Gallette
  • Fresh and Green
  • Charitable Work
    • Bees and Whole Kids Foundation
    • Pies for Puerto Rico
  • Evan-Ate
    • Christopher Elbow Chocolates
    • Cuba 312, Chicago
    • Dixie Chili, Newport, KY
    • Fat Rice, Chicago
    • Mozu Sushi, Glenview, IL
  • Evants
    • Whole Foods & The Mushroom Council
  • Contact