This appetizer takes advantage of the amazing flavor of grilled summer corn and revs it up with a spicy ranch sauce. The corn cakes can be delicate but GrillGrates and the Grate Tool make cooking these easy. This a 2-part grill, the first to grill the corn on GrillGrates, then grill the corn cakes. Or a great way to use extra or left over grilled corn. Source Chris K at www.nibblemethis.com
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Servings: 5 appetizer portions
4-5 ears fresh corn, shucked
1/2 cup butter, melted
3 Tbsp sugar
1/8 tsp salt
1/2 tsp chipotle chile pepper
3/4 cup masa harina (corn flour)
2 Tbsp all purpose flour
Roasted Red Pepper Ranch Sauce
1 red jalapeno pepper, fire roasted, peeled, seeded and diced
1/2 cup mayonnaise (If you’re from the South, use Dukes)
1/4 cup half and half
1 1/2 Tbsp ranch dressing mix
1 tsp BBQ rub
Agave nectar or honey
Mix the ranch sauce ingredients together and allow to chill for an hour or more. If you don’t like spicy, you can substitute 2 Tbsp of finely diced roasted red bell pepper instead.
Preheat your grill to 450f . Place your corn on the GrillGrates and cook a few minutes per side until the corn begins to char and smells like popcorn. Remove from grill.
Cut the kernels from the cobs. Do this by holding an ear upright on a cutting board and slicing down the sides with a sharp chef’s knife. Reserve the kernels and dispose of the cobs (or give them to your favorite squirrel).
In a large bowl, mix together 1 cup of the kernels, sugar, salt, chipotle chile pepper, masa harina, and flour. In another bowl, whisk together the egg and butter. Add the egg mixture to the dry mixture and stir to form a thick dough.
Split the dough into 5 balls and shape into patties like a small hamburger. This should be about ½ inch thick.
Make sure your GrillGrates are hot, clean, and oiled. Place the corn cakes onto the grates and cook 4 minutes. Carefully lift with the Grate Tool and rotate 90 degrees. Cook 4 more minutes.
Flip and cook 4 minutes. Carefully lift with the Grate Tool and rotate 90 degrees. Cook 4 more minutes or until the corn cakes are golden brown.
Spread 3 Tbsp of the ranch sauce on each plate and top with a corn cake. Drizzle agave nectar or honey over the corn cake and serve.