Categories: Side Dish

Ingredients

• 2 C. frozen corn, thawed
• 3/4 C. shredded smoked mozzarella
• 1 C. plain breadcrumbs, divided
• 1/3 C. chopped fresh chives
• 1 T. sour cream
• 1 t. kosher salt
• 1/2 t. freshly ground black pepper
• 1/4 C. extra-virgin olive oil
• 1/2 C. crème fraiche, for serving

Directions

1. In a food processor, pulse the corn into a chunky puree. Place in a medium bowl. Add the cheese, 1/2 C. breadcrumbs, chives, sour cream, salt, and pepper. Stir until combined. Form the mixture into 9 balls and then flatten into patties, each about 2 1/2 inches in diameter and 3/4-inch thick. Refrigerate for 30 minutes.

2. Coat the patties in the remaining 1/2 cup breadcrumbs and drizzle with olive oil. Place a grill pan over medium-high heat. Brush the patties with olive oil and grill until toasted, 4 to 5 minutes each side. Top with a dollop of crème fraiche.

3. Note: If you do not have a grill pan, you can cook these in a skillet in batches. Keep warm in a very low oven.

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