What makes these sweet corn cakes so addictive? Topping them with a spoonful of garlicky aioli.

Corn Cakes

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.

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. 

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. 

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.

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.