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Fresh Corn Cakes

Dress up these cakes with salsa and sour cream and serve as an appetizer. They’re also delicious as a side dish, simply smeared with butter. Prep and Cook Time: 30 minutes.

Fresh Corn Cakes




Annabelle Breakey
 1 cup fresh corn kernels (about 2 ears)
 1/4 cup chopped green onions
 4 tablespoons vegetable oil, divided
 2 large eggs, separated
 1/4 cup flour
 1/4 cup yellow cornmeal
 1/2 teaspoon salt
 1/4 teaspoon freshly ground black pepper
Step 1
1

In a blender or food processor, pulse corn and green onions until chopped but not smooth. Transfer to a large bowl and stir in 2 tbsp. oil and the egg yolks.

Step 2
2

In another large bowl, combine flour, cornmeal, salt, and pepper. Add to corn mixture and mix thoroughly but gently.

Step 3
3

In a large clean bowl, whisk or beat egg whites until soft peaks form. Fold into corn mixture.

Step 4
4

In a large frying pan, heat 1 tbsp. oil over medium-high heat. Working in batches, drop large spoonfuls of the corn mixture into pan (do not spread or flatten). Cook until edges begin to set and undersides are browned, about 2 minutes. Flip and cook until cakes are browned and cooked through. Cook remaining batter the same way, adding oil as necessary. Serve hot.

Step 5
5

Note: Nutritional analysis is per cake.

Nutrition Facts
Amount Per Serving
Calories 63Calories from Fat 60
% Daily Value *
Total Fat 4.2g7%

Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%

Dietary Fiber 0.0g0%
Protein 1.5g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.