+
0 (0)

Categories: Sides, Vegetarian

Wilton's corn cakes with nasturtium butter

Wilton's corn cakes with nasturtium butter
Los Angeles Times

We all have them, lurking in the forgotten recesses of our kitchens: old racks of even older spices. Unused herbs, overlooked seeds, bottles of colored dust, labels faded. But read Ana Sortun's debut cookbook, "Spice: Flavors of the Eastern Mediterranean," ... Read more

Total time: 30 minutes | Serves 4 to 8
Note: From "Spice: Flavors of the Eastern Mediterranean," by Ana Sortun.
  • 2 cups fresh sweet corn (about 4 to 6 ears)
  • 1 medium white onion, finely chopped
  • 1/2 cup chopped scallions (about 4)
  • 1/4 cup light brown sugar
  • 3 whole eggs
  • 3/4 cup flour
  • 1 tablespoon heavy cream
  • Salt and pepper to taste
  • 1 stick plus 1 tablespoon salted butter, at room temperature, divided
  • 2 cups nasturtium blossoms, washed, dried and finely chopped
  • 1 tablespoon chopped fresh basil

Step 1Using a food processor fitted with a metal blade, puree the corn, onion and scallions for 2 to 3 minutes, until the mixture is finely chopped and starts to become creamy.

Step 2Place the pureed corn cake batter in a medium mixing bowl and whisk in the light brown sugar and eggs. Stir in the flour and finally the cream. Season with salt and pepper and set aside.

Step 3In a medium mixing bowl, use a whisk to combine 1 stick of the butter with the nasturtium blossoms and basil and season with one-fourth teaspoon salt and one-eighth teaspoon pepper. Whip this mixture for a few minutes with the whisk until the flowers are well incorporated and the butter is light and fluffy and stained with bits of flowers.

Step 4In a large nonstick skillet or heavy cast-iron pan over medium-high heat, melt 1 tablespoon of the butter, until it starts to brown. Add one-fourth cup of the corn cake batter at a time to form 4 corn cakes or however many your pan can fit. Lower the heat to medium and cook the cakes on one side until golden brown, about 4 minutes. Flip the cakes with a spatula and cook the other side for another 4 minutes.

Step 5Remove the cakes from the heat and place a tablespoon of nasturtium butter on each to melt over the hot cakes.

Step 6Make 4 more cakes with the remaining batter, repeating the same process with the remaining tablespoon of butter. Serve them immediately, warm or hot.

Each of 8 servings:
278 calories; 5 grams protein; 27 grams carbohydrates; 2 grams fiber; 18 grams fat; 10 grams saturated fat; 121 mg. cholesterol; 181 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Sides
Kale and wild rice salad with raisins and walnuts
Zucchini stuffed with farro, red pepper and feta
New potatoes with sage
Steamed fingerling potatoes with spring garlic