Savor the Flavors of Michigan: Sweet Corn and Whitefish Cakes Recipe

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Caseville, MI- Michigan’s Upper Thumb offers a small but distinguished culinary landscape. The area offers a treasure trove of fresh ingredients from the fertile fields that define its food culture. Empkie's sweet corn and Bay Port Fish Company's whitefish stand out as quintessential Michigan staples. Imagine the golden kernels of fresh-picked corn and the delicate, flaky whitefish coming together in a dish that captures the essence of a perfect Michigan summer—introducing Michigan Sweet Corn and Whitefish Cakes—a recipe that’s as versatile as it is delicious, whether you’re hosting a sunny lakeside picnic or a cozy dinner at home.

A Fresh & Local Take - An Upper Thumb Style Recipe

A great crab cake is all about the perfect balance of flavor, texture, and the quality of the ingredients. The best crab cakes use fresh, high-quality crab meat, usually lump or jumbo lump, which provides a sweet, delicate flavor and large, satisfying chunks. A minimal filler, such as breadcrumbs, is used to bind the cake together without overwhelming the crab’s natural taste. Adding light seasonings like Old Bay, fresh herbs, and a hint of citrus enhance the crab’s flavor without masking it. The cakes should be lightly pan-fried to achieve a golden, crispy exterior while keeping the inside tender and moist.

Whitefish, such as the kind found in Michigan’s Great Lakes, makes a perfect substitute for crab in these cakes due to its mild, slightly sweet flavor and flaky texture, which closely mimic the characteristics of crab meat. When combined with similar seasonings and a careful approach to cooking, whitefish can capture the essence of a classic crab cake, offering a regional twist that highlights local seafood while maintaining the beloved qualities of the original dish.

Ingredients:

• 1 lb fresh Michigan whitefish fillets, cooked and flaked
• 1 cup fresh sweet corn kernels (about 2 ears of corn)
• 1/2 cup breadcrumbs (panko or plain)
• 2 green onions, finely chopped
• 1/4 cup mayonnaise
• 1 egg, lightly beaten
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp Old Bay seasoning (optional for a touch of spice)
• Salt and pepper to taste
• 2 tbsp olive oil or butter for frying
• Fresh herbs (parsley or dill) for garnish

For the Lemon Aioli:

• 1/2 cup mayonnaise
• 1 tbsp lemon juice
• 1 garlic clove, minced
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Prepare the Whitefish and Corn Mixture: Cook the whitefish fillets until they are opaque and flake easily with a fork—bake, poach, or pan-fry; it’s your call. Let them cool slightly before flaking into a large bowl. Add the sweet corn kernels for a burst of sunshine in every bite.
2. Mix the Ingredients: Combine the flaked fish and corn with breadcrumbs, green onions, mayonnaise, beaten egg, Dijon mustard, lemon juice, and Old Bay seasoning (if desired). Season with salt and pepper, and gently fold until combined. If the mixture feels too dry, add a touch more mayo or lemon juice; if too wet, sprinkle in more breadcrumbs.
3. Shape and Chill the Cakes: Form the mixture into cakes about the size of your palm, aiming for 8 to 10 cakes. Place them on a plate or baking sheet, cover, and chill for at least 30 minutes. This step is crucial—it keeps the cakes firm and ready for frying.
4. Cook the Cakes: Heat olive oil or butter in a skillet over medium heat. Cook the cakes for 3-4 minutes per side, or until golden brown and crispy. Work in batches if needed, avoiding overcrowding. Drain the cooked cakes on a paper towel-lined plate.
5. Prepare the Lemon Aioli: While the cakes fry, whisk together the aioli ingredients in a small bowl. This tangy sauce pairs perfectly with the sweet corn and mild whitefish, adding a zesty kick.
6. Serve: Arrange the cakes on a platter, garnished with fresh herbs like parsley or dill. Serve hot with lemon aioli on the side. These cakes are versatile—perfect as an appetizer, main dish with a salad, or even a unique brunch item.

Tips for the Best Michigan Sweet Corn and Whitefish Cakes:

• Fresh is Best: Use the freshest local ingredients for the best flavor. Can’t find fresh whitefish? High-quality frozen works too.
• Adjust the Seasonings: Like it spicy? Add cayenne pepper or extra Old Bay. For a herby twist, mix in fresh dill or chives.
• Make Ahead: Prepare the cakes up to a day in advance and store in the fridge—perfect for busy hosts.

Discover More Michigan Flavors

Michigan Sweet Corn and Whitefish Cakes are more than just a meal—they’re a taste of the state’s rich culinary tradition. Whether shared with family and friends or as a special treat for guests, these cakes are bound to impress. For more recipes that celebrate Michigan’s local flavors and culinary heritage, keep exploring with Thumbwind Publications LLC. Dive into the delicious tastes of Michigan and make every meal a local adventure!

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