Corn cakes Recipe

I really want to try this recipe. But as with my sister, I'm pretty uncomfortable using starches and anything called xanthan gum in my "unprocessed" dishes. We'll see! Looks so yummy though. Right up my alley. Also, I'm ordering my nut milk bag today, (unrelated) which means I am about to have tons almond paste leftovers with needs for recipes and ideas to use it. Yay! 

3 c. corn kernels*
1/4 c. onion, diced
2 large eggs, beaten
2 Tbsp. brown rice flour
2 Tbsp. corn starch
1 tsp. xanthan gum
1 tsp. salt
6 sage leaves, minced
canola oil as needed for skillet
sour cream (optional)
cilantro (optional)
caramelized onions (optional)

1. Combine all ingredients in a food processor. Pulse a few times until the corn is finely minced.

2. Heat one tablespoon oil over medium-low heat in a cast iron skillet or non-stick skillet. When the skillet is hot, use a 1/8 cup measure to pour the batter onto the skillet as if you were making pancakes.

3. After the cakes have cooked for a few minutes, take a peek to see if the cakes are browning on the bottom. If the bottom is golden, then the cakes are ready to flip. Otherwise keep cooking them on that side until they are golden brown.

4. Once you've flipped the cakes, continue cooking them until the second side is golden brown as well. Before you remove the cakes from the skillet, cut one in half to make sure they have cooked though. If not, turn the heat down, and continue cooking for a one to two minutes more.

5. Top with sour cream, or cilantro, or salsa, or caramelized onions or whatever you think will go well with main entree.

* If you're using fresh corn, remove the husks and silks, and then blanch the corn on the cob in boiling water for 5 minutes. Remove the corn to an ice water bath for 5 minutes, and then dry the corn and cut the kernels from the cob with a sharp knife. Here's a tutorial on freezing fresh corn that includes pictures of what I've just described. You'll stop after Step 6 and use the cut kernels in this recipe.

If you don't have fresh corn, then you can also use frozen corn niblets.