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.