Fresh Corn Cakes

I have never heard of “corn cakes” before, but these sounded great! They are essentially a corn “pancake”, but also remind me of a fritter. We absolutely LOVED this recipe and they are a great side dish to grilled chicken or a grilled meat during the summer. These come from Southern Living’s “Farmers Market Cookbook”.

Cut corn off the kernel. Pulse with eggs, milk, and butter in a food processor 3 to 4 times or until coarsely chopped.

Combine flour, cornmeal, cheese, chives, salt, and pepper in a large bowl.

Stir in corn mixture until dry ingredients are moistened.

Spoon batter onto a hot, lightly greased griddle or nonstick skillet. Cook for 3 to 4 minutes, flip, and cook another 2 to 3 minutes.

Corn Cakes
2 1/2 cups fresh corn kernels (about 5 ears)
3 large eggs
3/4 cup milk
3 tbsp butter, melted
3/4 cup flour
3/4 cup yellow or white cornmeal
1 (8 oz) package fresh mozzarella cheese, grated
1 tbsp chopped fresh chives
1 tsp salt
1 tsp freshly ground pepper

1. Pulse first 4 ingredients together in a food processor 3 to 4 times or until corn is coarsely chopped.
2. Stir together flour and next 5 ingredients in a large bowl; stir in corn mixture just until dry ingredients are moistened.
3. Spoon 1/8 cup batter for each cake onto a hot, lightly greased griddle or large nonstick skillet to form 2-inch cakes (do not spread or flatten cakes).
4. Cook cakes 3 to 4 minutes or until tops are covered with bubbles and edges look cooked. Turn and cook other sides 2 to 3 minutes.

Yield: about 3 dozen

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