Corn Cakes

These savory corn cakes make an excellent appetizer or side dish, especially when dressed up with sour cream and salsa or sliced green onion tops.

Photo by Tricia T.
Adapted from myrecipes.com

PREP TIME

10

minutes

TOTAL TIME

20

minutes

SERVINGS

16

cakes

PREP TIME

10

minutes

TOTAL TIME

20

minutes

SERVINGS

16

servings

Adapted from myrecipes.com

Ingredients

  • 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

Directions

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 tablespoons oil and the egg yolks. In another large bowl, combine flour, cornmeal, salt, and pepper. Add to corn mixture and mix thoroughly but gently. In a large clean bowl, whisk or beat egg whites until soft peaks form. Fold into corn mixture. In a large frying pan, heat 1 tablespoon 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.

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