Asian Style Corn Cakes Recipes

ASIAN CORN SUCCOTASH

Asian Corn Succotash image

Since I'm not a fan of lima beans, I use edamame (green soybeans) in this colorful corn succotash instead. The Asian-inspired dressing alone is addictive. -Dierdre Callaway, Parkville, Missouri

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 3 servings.

Number Of Ingredients 13

Ingredients

1 cup frozen shelled edamame
2 cups fresh corn
1/4 cup chopped red onion
1/4 cup chopped sweet red pepper
VINAIGRETTE:
1/4 cup rice vinegar
1/4 cup olive oil
1 tablespoon sugar
1/2 teaspoon sesame oil
1/4 teaspoon reduced-sodium soy sauce
1/8 teaspoon salt
1/8 teaspoon pepper
Dash hot pepper sauce

Steps:

Place edamame in a saucepan and cover with 3 cups water. Bring to a boil. Cover and cook for 4-5 minutes or until tender, adding the corn during the last 2 minutes of cooking. Drain and rinse under cold water. Transfer to a large bowl; add onion and pepper., In a small bowl, combine the vinaigrette ingredients. Pour over corn mixture and toss to coat. Chill until serving.

Nutrition Facts : Calories 261 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 104mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges

ASIAN STYLE CORN CAKES

Asian Style Corn Cakes image

My son brought me some beautiful corn from hi garden, so we came up with these last night. You could use canned or frozen corn-I'm guessing about a 440g (16 ounce) can. This was quite a thin batter, but cooked up really nicely.

Provided by JustJanS

Categories Lunch/Snacks

Time 22m

Yield 10 corn cakes

Number Of Ingredients 14

Ingredients

3 corn on the cob
3 eggs, lightly beaten
4 tablespoons all-purpose flour
2 green onions, finely chopped
1 garlic clove, crushed
1 green chili pepper, finely chopped
3 tablespoons cilantro, chopped
1 tablespoon fish sauce
1 teaspoon chili sauce
1/2 lime, juice of
1 lime, zest of
1 teaspoon chicken stock powder
1/4 teaspoon pepper
2 tablespoons oil

Steps:

Bring a saucepan of water to the boil.
Remove kernels from corn cobs.
Place in the boiling water, return to the boil, then allow to boil for about 2 minutes.
Drain remove to a mixing bowl and allow to cool a little.
Add all remaining ingredients (except oil) and mix well.
Heat the oil in a large frying pan over medium high heat; place heaped tablespoons of mixture in the oil, flattening each cake a little.
Cook about 5 minutes on one side (until set and golden), turn and cook a further 2 minutes on other, or until cooked through and golden on that side.
Repeat with remaining mixture.
Serve with lime wedges, or an Asian style dipping sauce of your choice.

INDONESIAN CORN CAKES

Indonesian Corn Cakes image

Like porridge and roasted meat, griddle cakes are ancient preparations. Corn griddle cakes are a simple folk food in dozens of cultures. This recipe is from the Posh on Pico cafe in Los Angeles.

Provided by NannyMarvel

Categories Corn

Time 35m

Yield 24 cakes, 8-10 serving(s)

Number Of Ingredients 13

Ingredients

2 cups fresh corn kernels
3 eggs, beaten
3 tablespoons flour
2 tablespoons whipping cream
1/2 cup cooked shrimp, finely chopped
1/4 cup celery, finely diced
2 green onions, including tops, finely chopped
2 tablespoons cilantro leaves, chopped, plus leaves for garnish
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon butter
1 tablespoon oil

Steps:

Combine the corn, eggs, flour and cream in a food processor and blend until the corn is finely chopped and appears creamy, scraping down the sides as needed. Remove to a bowl. Add the shrimp, celery, onions, cilantro, garlic, salt and pepper and mix well.
Heat the butter and oil in a large skillet.
For each cake, add a heaping tablespoon of the corn mixture to the skillet. Keep the cakes separated and press to flatten slightly.
Cook over medium heat until golden brown on the bottom, then turn and cook the other side until golden, about 3 minutes total.
Continue until all the cakes are cooked, placing them on a platter and keeping them warm. Serve as an appetizer or side dish, garnished with cilantro leaves, if desired.

HABANERO HONEY SWEET CORN CAKE

Habanero Honey Sweet Corn Cake image

This habanero honey sweet corn cake is spicy, sweet, savory, dense, moist, and very addictive! I also had no idea what to call this, as it's not really a cake, but it's also not a pie, or a pudding, or a custard, so I ended up with "cake" since it's inspired by sweet Mexican corn cake. No matter what you call this, it's phenomenal! Garnish with fresh fruit and top with crème fraiche, sour cream, Mexican crema, or whipped cream and freshly grated lime zest.

Provided by Chef John

Categories Cornbread

Time 55m

Yield 8

Number Of Ingredients 10

Ingredients

2 cups fresh corn kernels
1 habanero pepper, seeded and diced
2 large eggs
⅓ cup water
⅓ cup honey
⅔ cup all-purpose flour
½ cup unsalted butter, melted
⅓ cup cornmeal
1 teaspoon kosher salt
½ teaspoon baking powder

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9-inch pie dish.
Combine fresh corn kernels, habanero pepper, eggs, water, and honey in a bowl. Puree with an immersion blender until almost smooth. Add flour, melted butter, cornmeal, salt, and baking powder; whisk until combined.
Transfer mixture into the greased pie dish. Shake gently to settle mixture into the dish.
Bake in the center of the preheated oven until golden brown and a wooden skewer inserted into the center of the cake comes out clean, 45 to 55 minutes. Let cool until warm or room temperature before serving.

Nutrition Facts : Calories 254.7 calories, Carbohydrate 31.6 g, Cholesterol 77 mg, Fat 13.4 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 7.8 g, Sodium 296.9 mg

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