Hard to believe July is nearly half over. July, that sweltering month smack dab in the middle of summer. And summer means Vacations.
Vacations are so very important for so many reasons. Without a vacation, a holiday from life, we would slow down and eventually burn out. Even if you love what you do on a daily basis, change is refreshing. One of the things I love about vacations is the food – sampling local dishes, tasting things I might not otherwise have the opportunity to enjoy. When it comes to food, Hubby and I are about as opposite as night and day. There are common grounds, but there are differences, too. Cheese – any kind of cheese – has to be one of those big differences. With some exceptions (cheese on a pizza or a grilled cheese sandwich), Hubby is not a cheese eater. He dislikes cheese – especially cheeses with a strong flavor such as a blue cheese or Feta (a type of cheese made using at least 70% sheep cheese) or Brie. Kiddo takes after me. He adores cheeses, especially the fully in your face flavors of the stronger cheeses.
For me, eating Corn Cakes topped with rich whipped goat cheese is like going on vacation. It is a departure from the ordinary. A delicious departure.
Corn Cakes with Whipped Goat Cheese
Whipped Goat Cheese
1 cup crumbled soft Goat Cheese
3 tablespoons Sour Cream
2 teaspoons fresh Rosemary, finely chopped
1/2 teaspoon Kosher Salt
1/8 teaspoon White Pepper
To Prepare Whipped Goat Cheese
Combine the goat cheese, sour cream, rosemary, salt and pepper in a mixing bowl. Whip until smooth and blended. Set aside until needed.
3 Whole Eggs
2 1/2 cups Corn, well drained and divided
1/2 cup chopped Green Onion
1/2 cup Stone Ground Yellow Cornmeal
1 teaspoons Kosher Salt
1/4 teaspoon White Pepper
3 Egg Whites
2 teaspoons Olive Oil
To Prepare Corn Cakes
Heat oven to 350 degrees.
In a blender or food processor, combine whole eggs, with 1 1/2 cups whole corn. Blend or process until smooth.
Transfer to a large mixing bowl. Set aside.
Dice green onion and add to the corn mixture. Stir in cornmeal, salt, pepper and remaining 1 cup of whole corn. Set aside.
In a small mixing bowl, whip the egg whites until stiff peaks form. Gently fold egg whites into the corn cake batter.
Heat the olive oil in a large skillet over medium heat. Pour the patter into the skillet in 1/4-cup amounts to form the cakes. Cook until golden brown, about 2 minutes. Flip cakes and cook another 2 minutes.
Place cooked cakes on a baking sheet. Top each cake with a dollop of the whipped goat cheese. Bake in the heated oven until the cheese just begins to melt, about 8 minutes.
Transfer to a serving platter and serve warm.