Fresh corn cakes are something of a summertime favorite. Corn cakes take me back to the farm when we would sit around the table with a pot of pinto beans and skillet cornbread. These corn cakes are made with fresh corn and paired with a honey butter spiked with cayenne. I took half the batter and added some diced roasted poblano which turned out great. We had fresh corn cakes alongside grilled veggies and sliced ripe tomatoes straight from the farmers market. It was so satisfying!
An Inspired Cook 