• 3 cups of corn (3 ears of corn, cut from the cob)
  • 2 eggs, whisked
  • 2 tablespoons crème fraîche
  • 2 scallions, finely chopped
  • 1/2 cup roasted red pepper, finely chopped
  • 1/2 cup cornmeal
  • 1/4 cup flour
  • 1 garlic clove, minced
  • Salt and pepper
  • Grapeseed or olive oil


  • 1-2 teaspoons chipotle in adobo sauce, minced
  • 1/2 cup mayonnaise

Prepare aioli and refrigerate.

Combine corn, eggs, crème fraîche, scallions, red pepper, cornmeal, garlic and flour in a bowl. Mix until combined.

Heat a heavy skillet over medium, add oil, when hot spoon batter 2-3 tablespoons per corn cake. Cook until golden on each side. Repeat with remaining batter. Keep warm in the oven until ready to serve.