Sweet lord have mercy. We need to have a talk. We need to talk about sweet corn. And how my CSA is literally giving me bushels of it every week. I am not mad, I’m just sayin’. We are eating our fair share of corn over here.
And I decided I wanted to get real Kentucky in my kitchen the other day. I channeled my great grandmother as best I could, made a batter she’d grin over, and started to fry up some memories.
Except. You know when you have this idea in your head about how something is supposed to taste. And then you try it and it blows your mind – like way better than you ever remembered?
Yea, that happened. I was seriously eating these things out of the pan. I was dipping these cakes in sour cream and inhaling them. Which brings me to another point I’d like to make. You’re going to read this recipe and say, oh, I’ll hold the sour cream, but thanks for the suggestion, Whit.
Oh, no you don’t sister. You have that sour cream. I am telling you, this corn cake needs it. They are made for each other. The cake is sweet and light, and the sour cream cuts that sweetness and adds a little bit of body. Just try it once, okay?
- fresh sweet corn - 6 ears, shucked
- eggs - 2, separated
- flour - 2 heaping tablespoons
- sugar - 1 tablespoon
- green onion - 1/4 cup, chopped
- garlic powder - 1/2 teaspoon
- salt and pepper - to taste
- chives - for garnish
- sour cream - for garnish
- olive oil - 2 tablespoons