Grilled Corn and Cheese Cakes


4 to 6 servings
Grilled Corn and Cheese Cakes
2 cups frozen corn, thawedfrozen corn2
¾ cup shredded smoked mozzarella (3 ounces)smoked mozzarella cheese¾
1 cup plain breadcrumbs, dividedplain dried bread crumbs1
⅓ cup chopped fresh chiveschives
1 tablespoon sour creamsour cream1
1 teaspoon kosher saltkosher salt1
½ teaspoon freshly ground black pepperfreshly ground black pepper½
¼ cup extra-virgin olive oilextra-virgin olive oil¼
½ cup creme fraiche, for servingcrème fraîche½


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.
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