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Got to Be NC
Recipe by: Lisa Prince

Corn Cakes with Slaw and Heirloom Tomatoes

This can be a great vegetarian meal or enjoy the corn cakes as a creative and different side dish.

Servings: 4
Cook Time: Prep Time: 30 minutes; Total Time: 30 minutes
Meal Type: Side Dish
NC Ingredients: Corn, Eggs, Tomatoes

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Ingredients

6
eggs
1
box corn muffin mix (like Jiffy)
3
ears of fresh corn cut off the cob
Salt & pepper
1/3
sour cream
1
tsp. lime zest
1
Tbsp. fresh lime juice
2
tsp. sugar
1/2
tsp. salt
1
(12-oz.) package fresh broccoli slaw
2
large heirloom tomatoes cut ¼ inch thick

Directions

Beat the eggs.  Then blend in the muffin mix and fresh corn.  Add salt and pepper.

Heat a griddle or pan to medium-high heat and spray with cooking spray.  Spoon 1/3 cup of batter into pan and cook until lightly brown, then flip and cook the other side until lightly browned.

Stir together 1/3 cup sour cream and next 4 ingredients in a large bowl.  Stir in slaw.

Place cooked corn cake on a serving plate; top with 2 tomato slices.  Add salt and pepper to taste.  Top with slaw and serve immediately.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.