Sweet Corncakes with Mixed Pestos or Crab Filling

• 3 ears corn
• 2 eggs
• 1 1/2 tablespoons flour
• Pinch sugar
• Pinch cumin (omit if making crabcakes)
• Pinch salt
• Cilantro pesto
• Broccoli pesto
• 1 tablespoon mayonnaise
• 1 tablespoon minced scallion, white part only
• 1 teaspoon capers
• 1 tablespoon chives
• 1/2 pound lump crabmeat, shells removed
• 1 cup broccoli florets
• 1/4 cup grated imported Parmesan cheese
• 1/4 cup grated sharp Cheddar cheese
• Tiny pinch mace
• Steam the broccoli. Refrigerate to cool, about 15 minutes.
• In a food processor or blender, make a dense paste by blending the broccoli, Parmesan, and Cheddar. Add the mace and process again to distribute it throughout the pesto.

1. Bring a large pot of water to a rolling boil over high heat and plunge the corn into it.
2. Cover, and when the corn returns to a boil, turn off the heat.
3. Let the corn sit for 5 minutes.
4. Using tongs, lift out the corn and rinse with cold water to cool.
5. Scrape the kernels off the cob, and put them into the work bowl of a food processor.
6. Add the eggs and flour, and process in short pulses until the mixture is still coarse in texture but even in color and well-combined.
7. Stir in the sugar, cumin if making plain corncakes, and salt.
8. Rub a little olive oil over the surface of a heavy nonstick pan or griddle, and heat until a bit of batter dropped on the surface bubbles in the center and browns on the bottom.
9. If making plain corncakes, pour 3 tablespoons of batter into the pan or onto the griddle.
10. When bubbles form on the surface and the bottom has browned, about 3 to 4 minutes, flip it over (using a nonmetallic spatula) to brown the other side, about 3 to 4 minutes more.
11. Transfer to a warm plate and cover with foil to keep warm, and repeat until you've used up all the batter.
12. Serve each corncake spread with one of the pestos and/or garnished with sour cream, yogurt cheese, and salsa, if you'd like.
13. If making crabcakes, pour 3 tablespoons of batter into the pan or onto the griddle, and when bubbles form on the side and the bottom is lightly browned, about 4 minutes, place a generous spoonful of Crab Filling in the center.
14. Cover the filling with another 3 tablespoons of corn batter.
15. Using a nonmetallic spatula, carefully flip the corncake to cook the other side until brown, about another 4 minutes.
16. Transfer the corncake to a plate and cover with foil to keep warm.
17. Serve the crabcakes garnished with sour cream, yogurt cheese, alfalfa sprouts, cherry tomatoes, and/or slivers of ripe avocado.
18. In a bowl, combine the mayonnaise, scallion, capers, chives, and crabmeat.
19. Stir well with a fork to blend the ingredients evenly.
20. Refrigerate until ready to use
21. Cilantro pesto: 1 cup minced fresh cilantro 1/4 cup grated imported Parmesan cheese 1/2 garlic clove, grated 1/2 cup nonfat or part-skim ricotta cheese 1 teaspoon fresh lemon juice 1/2 jalapeno pepper, roasted, peeled, and seeded
22. Combine all of the ingredients in the bowl of a food processor or blender.
23. Process to make a smooth, dense paste

corn, eggs, flour, sugar, cumin, salt, cilantro, broccoli pesto, mayonnaise, scallion, capers, chives, lump crabmeat, broccoli florets, parmesan cheese, grated sharp, mace, steam, blender

Taken from www.foodnetwork.com/recipes/sweet-corncakes-with-mixed-pestos-or-crab-filling-recipe.html (may not work)