Grilled Corn Cakes

(Created by Chef Carolyn Claycomb, Columbus, Ohio)


3 ears fresh corn, with husks

½ tsp. baking powder

1 tsp. garlic, minced

½ tsp. salt

1 jalapeño, minced

2 eggs, lightly beaten

¼ red bell pepper, finely diced

1 cup milk

½ cup yellow cornmeal

1 Tbsp. unsalted butter, melted

½ cup all-purpose flour

Vegetable oil, as needed


Peel husks back on ears of corn.  Remove silk.  Pull husks back over the corn, and soak for 10 minutes in water.  (This will keep the corn from burning and catching on fire!)  Place on a medium-hot grill, and cook for 20 minutes, turning occasionally.  Let cool.


Shuck corn, and cut kernels from cob.  Combine with garlic, jalapeño, and red bell pepper.  In a separate bowl, mix together cornmeal, flour, baking powder, and salt.  In a separate bowl, whisk together eggs, milk, and melted butter.  Stir corn mixture into dry ingredients.  Add liquid mixture.  Mix and let rest 20 minutes.


Heat griddle on grill, or place a large skillet over medium heat.  Add enough oil to coat the bottom of the skillet.  Pour c-cup scoops of the batter into the skillet.  Cook approximately 2 minutes.  Turn and cook approximately 2 minutes more, or until centers of cakes are dry.  Makes 8 cakes