Corn Cakes Recipe

Rating 5.0
| 1
| Published on April 16, 2024
These corn cakes are very much like crab cakes with extra corn instead of crab. In this version, the corn cakes sit in the refrigerator for 20 minutes after making them, and then they are fried until crispy. You can bake them, too, for lighter fare.
Utensils Brunch
Globe New American
12
ingredients
7
steps
70
minutes
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Chef Susie
Chef Susie is a cookbook author, chocolatier, pastry chef and culinary educator with more than a decade of experience teaching and running an artisan chocolate business, which has been featured on the Food Network. Prior to beginning her culinary career, Chef Susie worked as a TV executive at three of the Big Four networks. She is now the author of three books, the latest based on her award-winning culinary travel blog.

Ingredients

Servings:
4
4
fresh ears of corn
1
red pepper, stemmed and seeded
5
green onions or scallions
3/4 cup(s)
panko
3 tbsp
cornmeal
1
egg, beaten
2 tbsp
mayonnaise or spicy mayonnasie
1 tsp
sea salt or kosher salt
3-4
shakes of hot sauce
1/2
lemon, juiced
3 tbsp
butter
1/2 cup(s)
cocktail sauce
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Directions 7 steps | 70 Minutes

Step 1

Cook the corn. Bring six cups of water to a boil in a stockpot. Add the corn and boil for about 3-4 minutes until the kernels are soft. Set them aside to cool. 

Corn Cakes Recipe: Cook the corn.
Step 2

Once cooled, use a chef’s knife to remove the kernels from the corn cobs. 

Corn Cakes Recipe: Once cooled, use a chef’s knife to remove the kernels from the corn cobs.
Step 3

Prepare a plate with paper towels for draining. Finely chop the green onions (or scallions) and red bell pepper.

Corn Cakes Recipe: Prepare a plate with paper towels for draining.
Step 4

In a medium bowl, combine the corn kernels, chopped red bell pepper, green onions (or scallions), panko, cornmeal, egg, mayonnaise, salt, hot sauce and lemon juice. 

Corn Cakes Recipe: In a medium bowl, combine the corn kernels, chopped red bell pepper, green onions (or scallions), panko, cornmeal, egg, mayonnaise, salt, hot sauce and lemon juice.
Step 5

Shape the mixture into four to six firm patties. Allow the patties to rest in the refrigerator for at least 20 minutes. 

Corn Cakes Recipe: Shape the mixture into four to six firm patties.
Step 6

Place the butter in a large skillet over medium heat, and cook the corncakes for about 3 minutes, then flip and cook another 2 minutes, until golden brown. 

Corn Cakes Recipe: Place the butter in a large skillet over medium heat, and cook the corncakes for about 3 minutes, then flip and cook another 2 minutes, until golden brown.
Step 7

Drain them on the paper towels, and then serve them hot with cocktail sauce. Enjoy!

Corn Cakes Recipe: Drain them on the paper towels, and then serve them hot with cocktail sauce.
Nutrition Per Serving
View All
CALORIES
347
FAT
16.8 g
PROTEIN
7.9 g
CARBS
47.3 g
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1 Comments
1 Comments
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Carmela G.

Carmela

Cozymeal Team Member

16 Apr 2024

It's a dish that brings back nostalgic memories of family gatherings and has a comforting, old-fashioned taste. Whether served as a snack, a side, or a light meal, these corn cakes are a hit for their simplicity, flavor, and the homely joy they bring to the table.

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