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Chef Hubbell


  • ½ cup onion, small dice
  • ½ cup red bell pepper, small dice
  • 3 Tbs Soy Sauce
  • ¼ cup parsley, chopped
  • 4-6 ears sweet corn
  • 2 cloves garlic, minced
  • 1 large egg
  • 1 cup panko bread crumb

1. With a knife or mandolin remove the corn kernels from the cobs. With the back of a knife, scrape down the cobs removing any left over juice or kernel. Place into a bowl.

2. Over medium low heat, saute garlic, onion, red bell pepper, and celery with a small amount of olive oil until tender, fragrant, and the onion is translucent. Make sure you do not brown the veg as it will take away from the flavor of the corn. Once cooked, remove from the heat and allow to cool.

3. Mix the cooked veg with the corn and the rest of the ingredients. Allow to sit for at least five to ten minutes to allow the bread crumb to absorb the excess liquid.

4. Portion into 1/2 cup amounts and bread cakes according to standard breading procedure. Start with flour, then egg wash, and finish with panko.

5. Pan fry over medium to medium high heat with olive oil until golden brown and delicious. Remove from pan and place onto a plate lined with paper towel. Season with salt immediately and serve.