Darryl L. Mickler
VP of Food & Beverage
Golden Corral Corporation

Seared Corn Cakes with Mexican Ancho-Lime Crema

Recipe courtesy of Darryl L. Mickler
Sponsor: SupHerb Farms^®

Servings: 25

Ingredients

Corn Cakes:

• 1 ½ gal fresh corn kernels
• 2 Tbsp canola oil
• 1 ¼ tsp kosher salt
• ¾ c flour
• ¾ c chopped green onions
• 1/3 c crumbled cotija or grated Parmesan
• 3 Tbsp cornstarch
• ¾ tsp cayenne
• ¾ tsp ground black pepper
• 1/3 c cooked, chopped bacon
• 3 Tbsp sliced jalapeños
• 3 Tbsp SupHerb Farms^® Mexican Ancho Chile with Lime
• 3 eggs, beaten

Curtido Radish Slaw:

• 1 lb shredded green cabbage
• 1 lb shredded red cabbage
• 8 oz shredded carrots
• 12 oz thinly sliced red radishes
• 1 onion thinly sliced
• ¼ c kosher salt
• 2 tsp dried oregano, crumbled
• 1 tsp ground cumin
• 1 tsp ground black pepper

Ancho-Lime Crema:

• 1 ½ c sour cream
• ½ c SupHerb Farms^® Mexican Ancho Chile with Lime
• ¼ c fresh lime juice

Per Serving:

• 1 tsp canola oil
• 3 #30 scoops corn cake batter
• ¼ c Curtido Radish Slaw
• 1 Tbsp Mexican Ancho-Lime Crema

Directions

Corn Cakes:

1. Place half of the corn in a food processor. Pulse until a coarse purée forms.
2. In a sauté pan, heat the oil, then add the reserved whole corn kernels with ¾ tsp of the salt. Sauté until golden brown, 3 to 5 minutes. Remove from heat and place in a stainless steel mixing bowl.
3. Combine the cooked corn and the corn purée.
4. Mix in the flour, green onions, cheese, cornstarch, cayenne, remaining ¾ tsp salt, black pepper, bacon, jalapeños and Mexican Ancho Chile with Lime. Combine thoroughly.
5. Fold the beaten eggs into the batter.
6. Place the batter in a line-ready container; label and refrigerate until needed.

Curtido Radish Slaw:

1. In a large bowl, combine all the ingredients.
2. Using gloved hands, gently crush the slaw ingredients into the seasonings.
3. Cover with plastic wrap directly pressed into the top of the vegetables (no air gap).
4. Let sit at room temperature for 2 to 3 days, then refrigerate.

Ancho-Lime Crema:

1. Whisk all the ingredients together on the day of service.
2. Cover and refrigerate.

Per Serving:

1. Heat the oil in a sauté pan. Scoop the Corn Cake batter into the pan; flatten each cake slightly to ½ in thickness.
2. Sear both sides until set, 2 to 3 minutes per side.
3. Place the slaw on a plate.
4. Place the crema on the plate.
5. Shingle the cakes atop the slaw and crema for service.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley