Hy-Vee Recipes and Ideas

Directions

1. Step1
   Cut kernels off cobs, if using fresh corn. Melt 1 tablespoon butter in a large skillet. Add corn, onion and bell pepper. Cook about 5 minutes or until onion and pepper are soft. Cool for 10 minutes.
2. Step2
   Stir together eggs, sour cream, mustard, Worcestershire sauce, salt and cayenne pepper in a large bowl. Stir in cooled corn mixture. Gently fold in 1 cup bread crumbs. Chill mixture in the freezer for 10 minutes.
3. Step3
   Use a 1/3 cup measure to shape 9 (1/2-inch-thick) patties. Place on a baking sheet; freeze patties for 15 minutes for easier handling.
4. Step4
   Stir together remaining 1/4 cup bread crumbs and the cornmeal in a 9-inch pie plate. Dip patties into crumb mixture, turning to coat.
5. Step5
   Heat 1 tablespoon butter and 1 tablespoon cooking oil in large skillet over medium heat. Add half of patties; cook for 8 to 10 minutes or until golden brown, turning once halfway through. Add remaining 1 tablespoon butter and 1 tablespoon oil to skillet and cook remaining patties. Serve topped with aioli and green onions.