Fresh Corn Cakes with Spicy Shredded Beef

Confession: I hate eating corn on the cob. The kernels get in my teeth and the butter always drips off – a cardinal sin in my book. My mom always cut her corn off the cob, so I blame her. At any rate, we always end up with a bunch of leftover sweet corn at our house and these corn cakes are a great way to use up the last of those lingering ears. If you haven’t had pancakes in a savory variation before, please try this recipe. It’s easy to make the beef ahead of time, and the apple cider will get you in the fall spirit!

Fresh Corn Cakes with Spicy Shredded Beef
Serves 4

For the Beef:
3 lb. beef brisket or chuck roast
1 14.5 oz can of diced tomatoes
1 large onion, diced
1 red bell pepper, diced
2 chipotle peppers in adobo sauce, diced
1 10 oz can enchilada sauce
1 packet taco seasoning
1 cup apple cider

For the Corn Cakes:
1 pkg. corn muffin mix (I used Jiffy)
1 egg
1/2 c. milk
2 T. melted butter
2 ears fresh sweet corn, taken off the cob

For Topping:
1 c. shredded cheddar cheese
1/2 c. sour cream
Handful chopped cilantro
Your other favorite toppings: avocado or guacamole, tomatoes, or hot sauce

In a crock pot, toss in all the shredded beef ingredients. Cook on low for 6-8 hours or high for 3-4 hours, until meat is fully cooked. Take the beef out and shred it, then return it to the crock pot so it can soak up all those juices!

Whisk together the corn cake ingredients in a large bowl. Let the mixture set for 10 minutes to thicken. Next, cook and flip the cakes until crispy on a greased and heated griddle, just like you would pancakes. There should be enough for 8 generous corn cakes.

Plate up the corn cakes next. Layer two cakes with the beef, a ladle of the crockpot sauce, a dollop of sour cream, and a sprinkle of cheese and cilantro. Pile it high with the fixin’s of your choice, and gobble them up!

Keep Connected,

Caroline