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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Strip kernels cleanly off the cob — salads, salsas, succotash
Wire leveler for perfectly flat cake layers
Stainless corn holders — elegant summer table, firm grip
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Strip kernels cleanly off the cob — salads, salsas, succotash
Wire leveler for perfectly flat cake layers
Stainless corn holders — elegant summer table, firm grip
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In a blender or food processor, pulse corn and green onions until chopped but not smooth. Transfer to a large bowl and stir in 2 tbsp. oil and the egg yolks. In another large bowl, combine flour, cornmeal, salt, and pepper. Add to corn mixture and mix thoroughly but gently. In a large clean bowl, whisk or beat egg whites until soft peaks form. Fold into corn mixture. In a large frying pan, heat 1 tbsp. oil over medium-high heat. Working in batches, drop large spoonfuls of the corn mixture into pan (do not spread or flatten). Cook until edges begin to set and undersides are browned, about 2 minutes. Flip and cook until cakes are browned and cooked through. Cook remaining batter the same way, adding oil as necessary. Serve hot. Note: Nutritional analysis is per cake.