Funny thing about inspiration ; it strikes when you least expect it. I was strolling along Arthur Avenue when I decided to check out the produce situation at "the market". Yes, it needs no name. We all know there is but one. I saw some beautiful yellow and white ears of corn that seemed to be bursting with juicy plump kernels. I imagined how sweet those bi-colors were going to be and bought some. Next, I headed toward the tomatoes, cheered on by the scent of fresh basil. Mesmerizing! I picked up some very red, fragrant tomatoes and a large bunch of basil and parsley and headed for the door. I walked down the street past Teitel Brothers and all at once caught the briny and delicious aroma of really nice Feta cheese emanating from the entrance. All of a sudden it gripped me! Why not marry a Greek to a Mexican? I love just about anything Greek or Mexican and suddenly saw these little hot pockets grilling as the image seared into my brain.
I got home and began my experiment. It turned out better than I could have imagined. I made some little corn cakes , similar but less chewy and more fluffy, than those delicious Mexican cakes topped with salsa and Queso fresco. I made the cakes on a cast iron griddle, but later stuffed and heated them on a grill outside to acquire those lovely and smoky grill marks.We ate it for dinner with a green salad, but I think it would be nice as a lunch dish or even an appetizer , if cut into wedges. I will definitely revisit this recipe come Autumn with a soup course, or perhaps a side of broccoli rabe or escarole. We'll see! You absolutely must try this. It is simple and very,very good! We enjoyed these so much that we made more the next day with a delicious variation for lunch. We stuffed them with Habanero cheese and covered them with chopped basil in honey!
Whoa!
PS Never discard your ears; save them for a corn chowder base!
For the cakes
1 cup of coarse cornmeal
2 large ears of very fresh corn
5 tablespoons of low fat sour cream or yogurt
1 extra large egg
dash of salt
if needed for consistency, a few drops of water or milk
Remove the corn from the ears over a bowl to catch juices; freeze the ears for later use
Mix the corn meal with the shucked corn and any kernel milk. Add the salt and sour cream. Stir well. Finally add the egg and stir very well. You should have something like a very loose cookie dough. It should not look like pancake batter. Heat your well oiled griddle. Pour about 1/4 cup per cake and quickly and gently spread the top to create the size you want to serve. We made them thin and about the size of a regular pancake. Remember , they will be stuffed and topped. You will cook two at a time. When one side is done. Turn it over. Immediately, cover one pancake with crumbled Feta. Then, top with another pancake . The side up will be the one that needs more browning as you will also turn it over . Cook until nicely golden. Then flip and grill. until golden. When all your batter is used, cover lightly and make the topping. We were able to get 8 cakes which made 2 "sandwiches" for each of us.
Tomato Topping
2 or more medium tomatoes
2 pressed garlic cloves
1 teaspoon of dried oregano or 2 if fresh chopped
2 tablespoons of chopped parsley leaves
dash of salt
1 tablespoon of chopped cured olives or 1 teaspoon of capers, optional but good. Omit salt if using
4-5 tablespoons of olive oil
Wash and dry tomatoes. Cut into dice. Add oregano, parsley, garlic , oil and optional ingredients
To serve
Heat on griddle or grill and top with tomatoes. Plain green salad with red onion and Persian or Kirby cukes Dress with oil and Balsamic. Pass pepper mill.
