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It closed in 2015.

Corn Cakes with Tomatoes and Crème Fraîche



Cakes


3 ears of corn, grilled, kernels cut from cob
2 cups all purpose flour
1 cup cornmeal
1 Tbs baking powder
1 tsp salt
1 1/2 oz soft butter
1/2 cup sugar
2 eggs
2 1/2 cups milk

Reserve corn kernels while you prepare the batter.
Combine first four ingredients in a mixing bowl.
Cream butter and sugar until well combined, add eggs and mix well.
Alternately add the wet and dry ingredients until just combined.
Stir in corn kernels.

Sauce


1 cup crème fraîche (sour cream can be used as well)
1/2 cup cherry tomatoes, chopped
2 shallots, minced
1/2 bunch chives, minced
Salt and white pepper to taste

Combine all ingredients and season to taste.

To finish dish, heat a griddle or heavy skillet over medium heat
and grease with a small amount of butter.
Using a half ounce ladle, make small, silver dollar sized cakes.
Cook until small holes form in batter and bottom is golden brown,
about 3 minutes. Flip over and cook for 1 minute longer.
Top with crème fraîche and enjoy.

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