Corn Cakes

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Inspired by my grandmother Marce Perkins

Step 1) combine in blender:
4 eggs
1 cups sour cream
1/2 cup fresh corn
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cure
1 tsp. sugar
1 tsp. salt

Step 2) Mix in bowl:
1 cups flour
1/2 cup maseca

Step 3) Mix wet ingredients into dry ingredients.

Step 4) Fold in:
1 oz melted butter
2 1/2 cups fresh corn

Step 5)  Pan fry ‘em about 2 tablespoons at a time for a minute or so on each side until golden brown in some corn oil in a big skillet over medium heat & ENJOY !

2 cups brown sugar
2 cups Kosher Salt
1/4 cup Allspice
2 Tbsp granulated Garlic
1/2 cup chile Ancho en polvo
1/4 cup black pepper
2 Tbsp Cumin

Escabeche de Camarones
12 oz shrimp
1/2 cup diced carrot
1/2 cup diced celery
1/2 cup onion
4 jalapenos, seeded and diced
1/2 tsp. cumin & allspice
1 tsp. oregano, salt, brown sugar
1 Tbsp. fresh thyme
2 Tbsp. fresh parsley
1/2 cup olive oil
2 Tbsp. cider vinegar
1/4 cup chicken stock

Saute the carrot, onion, celery and jalapenos in the olive oil until slightly softened then add shrimp cook for 1 minute more  then toss in remaining ingredients and simmer for 1 more minute , pour into a crock and refrigerate for 2 hours or up to 2 days. eat as is with crackers and wine or put atop greens and serve as a salad.

Corn Crema
1 cups Best Foods mayo
1 cups sour cream
1/2 cup dried corn powder
1/2 tsp. black pepper
1/2 cup water
mix and refrigerate

Tomato Jam
1 1/2 lbs. tomatoes
1 cups Sugar
3 Tbsp. cider vinegar
1 tsp. cumin
1/4 tsp. canela
1/4 tsp allspice
1 tsp. salt
2 chopped jalapenos
1 poblanos
1/4 cup chopped onion

Cook slow for 2 hours