Grilled Corn and Cheese Cakes

• 2 cups frozen corn, thawed
• 3/4 cup shredded smoked mozzarella (3 ounces)
• 1 cup plain breadcrumbs, divided
• 1/3 cup chopped fresh chives
• 1 tablespoon sour cream
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1/2 cup creme fraiche, for serving

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

frozen corn, mozzarella, breadcrumbs, fresh chives, sour cream, kosher salt, freshly ground black pepper, extravirgin olive oil, creme fraiche

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-corn-and-cheese-cakes-recipe.html (may not work)