Grilled Corn and Cheese cakes

Grilled Corn and Cheese Cakes


2 cups fresh cooked corn, taken off the cob

3/4 cup shredded  mozzarella


1 cup plain breadcrumbs, divided

1/3 cup chopped fresh chives

1 tablespoon sour cream

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 cup extra-virgin olive oil

1/2 cup sour cream, for serving

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In a food processor, pulse the corn into a chunky puree. Place in a medium bowl. Add the cheese to the corn and mix.  Add a 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 to 2 hours. Coat the patties in the remaining 1/2 cup breadcrumbs and drizzle with olive oil. Place a grill pan over medium heat or preheat a gas or charcoal grill. Brush the patties with olive oil and grill until toasted, 4 minutes on each side. Serve with sour cream and chives.

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I did these on the stove instead of the grill, since we weren't grilling anything else that night. I really liked them, something a little different than just plain corn, and great for summer!