Recipe: Corn Cakes With Cucumber Aioli

Recipe: Corn Cakes With Cucumber Aioli
A Perfect End-of-Summer Recipe From The Market Place.

Corn Cakes w/ Cucumber Aioli
Bring the taste of Asheville home with this easy end-of-summer recipe from one of Foodtopia's most celebrated chefs, William Dissen. When in Asheville be sure to dine at The Market Place in downtown Asheville to try William's other culinary creations.

Corn Cakes   

  • 1 pt. Yellow corn, cut off the cob
  • 1 tbsp. Roasted garlic, puree
  • 3/4 cup Smoked gouda, shredded
  • 1 cup Panko bread crumbs
  • 1/3 cup Chives, sliced
  • 1 tbsp. Sour cream
  • 1/2 tbsp.Hot Sauce
  • Salt and Pepper (to taste)
  • 3 tbsp. Olive Oil
  • Preheat oven to 400 F.
  • In a food processor, process the corn until it forms a “chunky” puree.
  • Place the corn in a medium bowl and stir in the cheese, ½ the bread crumbs, garlic, chives, sour cream, hot sauce, salt and pepper until thoroughly combined.  Check seasoning.  Adjust consistency with more bread crumbs if necessary.
  • Form the mixture into 4, 3” patties (about 1” thick).  
  • Refrigerate for about 30 minutes.  
  • Toss the patties in the remaining bread crumbs.
  • Heat olive oil over medium high in a large sauté pan.
  • Add corn cakes and sauté until golden on the bottom side.  Use a spatula and turn the cake over in the pan.  
  • Place the sauté pan in the preheated oven for 6-8 minutes, or until heated through.  
  • Serve immediately.
(yield 4, 4oz. patties)

Chef William Dissen
Cucumber Aioli   

  • 3/4 cup Duke’s Mayonnaise
  • 3/4 cup Sour Cream
  • 1/2 tbsp. Champagne vinegar
  • 1/2 tbsp. Olive oil
  • 1.5 ea. Cucumbers, peeled, seeded and small dice
  • 1/2 tbsp. Roasted Garlic, minced
  • 1 tsp. Chives, finely sliced
  • 1/2 tbsp. Frank’s Red Hot
  • 1/2 tbsp. Honey
  • Salt and Pepper (to taste)
  • Place cucumbers in a clean linen and twist linen gently to squeeze out excess liquid.
  • In a medium mixing bowl, combine all ingredients and whisk until all ingredients are smoothly incorporated.  
  • Taste and re-season as necessary.
(yield, 4 portions)

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