Grilled Corn and Cheese Cakes

• 2 cups frozen corn, thawedcorn
• 3/4 cup shredded smoked mozzarella (3 ounces)
• 1 cup plain breadcrumbs, divided
• 1/3 cup chopped fresh chiveschive
• 1 tablespoon sour creamsour-cream
• 1 teaspoon kosher saltsalt
• 1/2 teaspoon freshly ground black pepperpepper
• 1/4 cup extra-virgin olive oilolive-oil
• 1/2 cup creme fraiche, for servingcreme-fraiche

1. 01In a food processor, pulse the corn into a chunky puree. Place in a medium bowl. Add the cheese, 1/2 cup breadcrumbs, chives, sour cream, salt, and pepper. Stir until combined. Form the mixture into 9 balls and then flatten into patties, each about 2 1/2 inches in diameter and 3/4-inch thick. Refrigerate for 30 minutes.
2. 02Coat the patties in the remaining 1/2 cup breadcrumbs and drizzle with olive oil. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the patties with olive oil and grill until toasted, 4 to 5 minutes each side.
3. 03Arrange the corn cakes on a platter and top with a dollop of creme fraiche.

Calories

274 kcal

Protein

7 g

Fat

18 g

Saturated fat

6 g

Carbs

23 g

Fiber

2 g

Sugar

3 g

Sodium

256 mg

Cholesterol

22 mg

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