IMG_4041With Thanksgiving only nine days away, preparation and organization is key. Especially when, like many of us, we are trying to juggle more than we can be done in any given day, unless of course you require no sleep whatsoever. For this reason, I try to prepare some foods that can be made ahead and frozen without compromising the flavor.

Two weeks ago, I made tiroptia – triangle cheese pies – to serve as an appetizer, and I froze them. I often do this and have them on hand when unexpected company comes, or we decide to have an impromptu gathering.

Today, I made corncakes, which I plan on serving as a side dish. I happened to come across the Food Network TV show, Giada at home, and she made corncakes with smoked mozzarella. The method was quick and easy, and I decided to make them one evening when I had a crowd over for dinner.

Everyone loved them, and they especially enjoyed the smell and taste from the smoky flavor of the mozzarella. I, on the other hand, thought they were just okay. Don’t get me wrong – Giada can do no wrong in my eyes. She’s my celebrity chef idol, but I wasn’t sold on the smoked cheese.

I like my corncakes on the sweet side, so I decided to try my hand at my own recipe, tailored to my tastes. For Thanksgiving, I’m serving both Giada’s smoked corncakes and my sweet corncakes. I’ve already prepared and frozen the patties, and I’ll grill them the morning of Thanksgiving and heat them in the oven warmer before serving them. Freezing is recommended regardless of when you plan to serve them. It helps to keep the patty from falling apart when grilled.


Sweet Corncakes


2 cups corn (preferably fresh off the cob, or thawed frozen)

1 cup Monterey Jack cheese, shredded

1½ cups panko breadcrumbs

¼ cup dried chives

1 tablespoon cilantro

1 tablespoon Greek yogurt

3 tablespoons honey

½ teaspoon salt

¼ teaspoon pepper

In a food processor, pulse the corn into a puree. Do not over process. There should be some texture to the mixture. Transfer to a medium sized bowl. Add the cheese, breadcrumbs, chives, cilantro, Greek yogurt, honey, salt and pepper. Stir until combined. To make the patties, form into balls a little larger than golf balls. Flatten to form the patties. Place in an airtight container and freeze. Spray oil spray on grill or brush oil on the grill grates. Grill until browned and cooked through, about 5 minutes on each side.


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