Fresh corn cakes with field pea relish & lemon aioli recipe

Pinterest LinkedIn Tumblr +

Griddled corn cakes are colorful in both flavor and appearance, with the pea relish and garlicky, lemony mayo offering a zesty bonding experience. The beauty of this recipe is the freshness of the peas, but if necessary you can use frozen or well-rinsed and drained canned. Stone-ground cornmeal is available in most large grocery stores and specialty markets.

  • Yield: 6 to 8 Servings two corn cakes each,


Field Pea Relish
  • 3 cups water
  • 1 cup low-sodium chicken broth
  • 2¼ teaspoons salt
  • 3 cups mixed fresh field peas (such as crowder, zipper, or lady)
  • 1/3 cup canola or vegetable oil
  • 1/3 cup freshly squeezed lime juice
  • ¼ cup chopped fresh cilantro
  • 1 tablespoon minced shallot
  • ¼ teaspoon hot sauce
  • ½ cup diced red onion
  • ½ cup diced red bell pepper
Lemon Aloli
  • 1 cup good mayonnaise
  • 1 teaspoon lemon zest, plus 3 tablespoons freshly squeezed lemon juice
  • 1½ to 2 teaspoons minced garlic
  • ¼ teaspoon ground black pepper
  • Salt
Fresh Corn Cakes
  • 1 egg, lightly beaten
  • 1 cup half-and-half or milk
  • ¾ cup stone-ground cornmeal
  • ½ cup all-purpose flour
  • 1¼ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 3 cups fresh or frozen and thawed corn kernels
  • ½ green onion, finely sliced
  • 8 tablespoons butter or olive oil
  • Thinly sliced green onions, cut on the bias, for garnish (optional)
How to Make It
    To make the Relish
  1. In a medium saucepan over high heat, bring the water and chicken broth (or enough of either to equal 4 cups) with 2 teaspoons of the salt to a boil. Add the peas and, when the water returns to a boil, turn the heat to medium and simmer the peas until just tender, 7 to 10 minutes. Drain the cooked peas in a colander and rinse them under cold water. Let cool and shake out any remaining water. Set aside.
  2. In a large bowl, whisk to combine the canola oil, lime juice, cilantro, shallot, hot sauce, and remaining ¼ teaspoon salt. Add the cooled field peas, red onion, and red bell pepper, using a spatula to gently combine. (Cover and refrigerate for up to 2 days.)
  3. To make the Aioli
  4. In a small bowl, stir together the mayonnaise, lemon zest, lemon juice, garlic, pepper, and ¼ teaspoon salt. Season with more salt if desired. Refrigerate in an airtight container for about 1 hour to ensure the flavors coalesce.
  5. To make the Corn Cakes
  6. In a small bowl, whisk to combine the egg and half-and-half.
  7. In a large bowl, stir to combine the cornmeal, flour, baking powder, baking soda, and salt. Stir in the egg mixture, corn, and finely sliced green onion until just combined.
  8. In a large skillet, heat 1 tablespoon of the butter over medium heat. Scoop two or three ¼-cup portions of batter into the pan.
  9. Cook the corn cakes for 3 to 4 minutes, or until the bottom of each cake is lightly browned and can hold its shape while being flipped. Cook for an additional minute, or until cooked through. Remove the cakes to a wire rack inserted into a baking pan and keep warm in the oven set at the lowest setting (they are good at room temperature too). Repeat the cooking process with the remaining butter and batter.
  10. Place two corn cakes on each plate. Add 1/3 to ½ cup of the field pea relish. Dollop with the lemon aioli. Garnish with the sliced green onions, if desired, before serving.

Comments are closed.