1½ cups fresh corn kernels
½ cup milk
⅓ cup cornmeal
⅓ cup all-purpose flour
¼ cup (½ stick) unsalted butter
2 egg yolks
½ tsp salt
½ tsp freshly ground black pepper
2 Tbs fresh sweet marjoram, minced
Unsalted butter, melted, for brushing skillet
Sweet Marjoram—Red Pepper Marmalade (recipe below)
In a large bowl, whisk together corn, milk, cornmeal and flour.
In a small bowl, whisk together butter, eggs and egg yolks.
Stir egg mixture into corn mixture. Stir in salt, pepper and marjoram.
Heat a small skillet over high heat. Brush with unsalted butter.
Drop batter into skillet to make small pancakes, about 3" in diameter.
Cook for two minutes on each side until golden. Keep warm and repeat with remaining batter.
To serve, arrange two corn cakes on each plate. Garnish each with a dollop sour cream and marmalade.
Sweet Marjoram—Red Pepper Marmalade
3 sweet red peppers, seeded and ribs removed
1 large tomato, peeled and seeded
1 small onion, peeled
2 garlic cloves, peeled
2 Tbs fresh sweet marjoram, chopped
2 Tbs red wine vinegar
1 tsp salt
Salt and freshly ground black pepper to taste
Preheat oven to 450°
In a baking dish with cover, place peppers, tomato, onion and garlic. Sprinkle with marjoram. Cover and bake for 30 to 45 minutes, or until vegetables are very soft.
Puree in a food processor or blender.
Press through a coarse sieve.
Stir in vinegar. Season with salt and pepper to taste.
Serve at room temperature.
Gilbertie, Sal. Kitchen Herbs: The Art and Enjoyment of Growing Herbs and Cooking with Them: New York, Bantam Books, 1988