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Author Notes: As far as I know this corn cake is uniquely mom’s dish at least this version. This dish I think is influence mostly Fujianese and it’s most sought after dish in our home when I was growing up. Every season when corns are harvested (when we see load and load of corn loading to the market stall) we knew mom would cook this dish. Her version has crust on outside, soft and gooey on inside. It’s family style; eat with rice and among other dishes.
I cook my mom version of corn cake as well as my own several versions which inspire by different countries’ spices in several blogs. Check back later for Curry corn cakes and Italian inspired corn cakes. —BestOodles
Serves 4 to 5 persons
- 3 pieces of fresh corn, kernels removed
- 1/4 piece Red onion, chopped
- 1/2 tablespoon Corn starch
- 2 tablespoons flour
- 1/2 teaspoon salt
- 2 tablespoons Vegetable oil
- In a blender blend half of fresh corn kernels, salt, cornstarch, and flour.
- When well blend turn off blender and combine the rest of corn kernels. Mix well.
- Heat a skillet over medium high heat until hot.
- Add 1 tsp oil and chopped onion. Cook onion until light brown.
- Add another 1 tbsp oil and corn mixture, stir constantly until corns are all cook.
- Add the rest of 2 tsp of oil along skillet wall and using spatula smooth out, even out all the corn and cook for a couple of minutes to let crust the corn.
- Dish out by placing plate on top of skillet and flip the skillet upside down to transfer the corn cake. Enjoy!
- This recipe was entered in the contest for Your Best Corn off the Cob