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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.

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Rate this recipe 4.4/5 (19 Votes)


  • 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


Servings 16
Preparation time 10mins
Cooking time 20mins
Adapted from


Step 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 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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