We’re smack dab in the middle of corn season, and my CSA won’t stop sending me boxes full of corn. Fortunately, not only
do I adore corn, but it also happens to be one of the few vegetables that everyone seems to agree on (go ahead – name one person that doesn’t like corn). There’s a million ways to eat corn, but one of the fastest, most fun ways to prepare corn is to quickly mix together a batter for all-American, hot griddle corn cakes. Yep – fresh corn kernels bursting with flavor, crunchy cornmeal, a sharp kick of cheese, and the perfect balance of sweet and savory.
Best of all, they’re versatile. Using basic kitchen ingredients, you can easily make a little – or a lot. Try making them instead of pancakes when corn is in season. Or, top small corn cakes with a little sour cream and chives for a warm appetizer. While you’re at it, remember to make some extra batter for dinner. Yum.
It’s always a challenge to get corn off the cob without making a mess in the kitchen, so I made a video for this: Best Way to Get Corn Off The Cob
Just one egg is needed to bind the batter together.
I also received a bunch of chives from the farm. I love how bright fresh chives taste.
Chopping the chives into small pieces.
Corn, eggs, and cheese. I used Gruyere – but I tend to use whatever cheese I happen to have in the fridge. I’ve also tried mozzarella and jack cheese.
I like to leave corn chunks in my batter for texture.
One 5″ corn cake cooking in a cast iron pan…
…and flipped to the other side. You know it’s done when the middle turns a beautiful golden brown color and the edges get wonderfully crispy.
The recipe makes about six corn cakes. (This only shows 4, I wonder where the other two went?)
Farmhouse Corn Cakes
Ingredients
Fresh corn kernels from 2 ears corn
1 large egg
1/4 cup milk
1 tablespoon butter, melted
1/4 cup all-purpose flour
1/4 cup yellow or white cornmeal
1/3 cup of your favorite cheese (jack, mozzarella, cheddar, gruyere, etc)
2 tablespoons chopped fresh chives
1/2 teaspoon salt
A few good turns of freshly ground pepper
Preparation
1. Pulse first 4 ingredients in a food processor 3 to 4 times or just until corn is coarsely chopped. (I like having corn chunks in mine)
2. Stir together flour and next 5 ingredients in a large bowl; stir in corn mixture just until dry ingredients are moistened.
3. Spoon batter for each cake onto a hot, lightly greased griddle or large nonstick skillet to form 5-inch cakes (do not spread or flatten cakes). 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.
4. Garnish with tomatoes, sour cream, avocado, or a dash of hot sauce. Be creative!
Makes approx. six 5″ wide corn cakes
This is a (heavily) modified version of Fresh Corn Cakes from Southern Living Magazine
looks awesome
@byron
Thanks! Yes, it was yummy.
One of my favorites!
@Mike
Lucky you, you get to eat everything on my blog
We’ve been making a lot of corn chowder at my house and this looks really good. Id love to try it!if you won’t mind I’d love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it’s all set, Thanks!
@Alisa
Alisa – I unfortunately have a no-ad rule on my blog, but thank you for considering me! Please do try the corn cakes and let me know what you think. By the way, I LOVE corn chowder, too.
You know I’m one of the pickiest eaters I know but your pictures always make things look sooo good, even things I might normally not eat.
@Brittany
Thanks! That’s one of my goals – to get people to start cooking and trying new foods.
These were good! I made them tonight. Found this thru the link on The Kitchn. Didn’t have chives but they turned out great! I did find I had to smoosh them a little on the griddle to get them to spread but they didn’t seem to be concerned by my smooshing. Thanks for the yummy recipe!
@Libby
You’re welcome! Glad they turned out great.
This sounds fantastic and we have lots of corn around at the moment. Diane
@Diane
Lucky you! I’ve been seeing less corn lately.
CSA?
@bill
Sorry Bill, I should have made that clear. CSA is Community Supported Agriculture. It’s basically supporting local farms by buying produce directly from them. I get a vegetable box delivered every other week from my farm. I wrote about it here: http://www.quitecurious.com/farmers-market-in-a-box. I get whatever is seasonal, so lately, it’s a lot of corn!
These look delicious! I’ll have to give them a whirl this weekend.
@Sarah Lynn
Awesome! Enjoy the corn cakes :)
@Sarah Lynn
Made them today… they are yummy!! I used canned corn, as we don’t have any good looking fresh corn at the store nowadays. Still turned out great. Thanks for the recipe Paula.
@Sarah Lynn
No problem, Sarah!
These corn cakes are so good… even with my “I-don’t-have-all-the-ingredients” variation.
I used rice milk instead of real milk, and didn’t use cheese at all (but I’m sure they taste even more delicious with cheese!). Also, I used olive oil instead of butter.
And the next day I made broccoli cakes… Instead of corn and corn meal, I used steamed broccoli and brown rice flour.
I’m also glad your recipe doesn’t require baking powder or soda.
Thanks so much for this recipe!
Your vegan version is a great idea! Good job on the improvisation too – I
believe that the best meals happen that way.
—–
Paula Chang
http://www.quitecurious.com
I’ve been wanting to make these since I stumbled onto your website a while back. I finally made them last night and they turned out great! :) Thanks!! :)
Thanks for letting me know! I’m glad you enjoyed them.
I’ve been wanting to make these since I stumbled onto your website a while back. I finally made them last night and they turned out great! :) Thanks!! :)
only complaint, didn’t make enough! YUMMY! My fav way was topped with avocado.
I think that’s my favorite way to eat them, too!
I made these and my husband and I love them! Great with sour cream.
Awesome! I’m having them tonight with salsa. :)
Delicious-beautiful photo–I want some now.
Thanks! You should make them – it’s super easy.
Wow. I had a need for Corn Cakes this morning and I happened upon your recipe and blog. What a lovely dish. I was dubious about the lack of leavening but I was wrong, wasn’t I? I will make these again and again. Thanks.