Sizzling Street Corn Cakes with Spicy Garlic Aioli

Allergens

Eggs, Milk

Ingredients

• 4 cups fresh or canned corn kernels
• 1 cup all
• purpose flour
• 2 large eggs
• 1 cup whole milk
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1 tablespoon sugar
• 2 cups vegetable oil for frying
• 1/4 cup mayonnaise
• 2 cloves garlic, minced
• 1 teaspoon hot sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, whisk together the corn kernels, flour, eggs, milk, salt, black pepper, smoked paprika, and sugar until well combined.
2. Heat the vegetable oil in a deep frying pan or skillet over medium high heat to 350°F (175°C).
3. Carefully drop spoonfuls of the corn mixture into the hot oil, flattening them slightly with the back of a spoon. Fry until golden brown on both sides, about 3 4 minutes per side. Remove and drain on paper towels.
4. In a small bowl, combine mayonnaise, minced garlic, hot sauce, salt, and black pepper to make the spicy garlic aioli.
5. Serve corn cakes hot with a generous dollop of spicy garlic aioli on top.

Chef’s Insight

Don't be afraid to experiment with different flavors in the batter, like adding grated cheese, herbs, or even sweet corn for a more indulgent twist.

Notes

Be careful when frying the corn cakes, as the oil may splatter and cause burns.