Fresh Corn Cakes

Crisp, golden, and bursting with the sweet flavor of seasonal produce, these Fresh Corn Cakes are a delightful way to showcase the natural sweetness of fresh corn. Made with a perfect balance of all-purpose flour and cornmeal, these savory pancakes are light, fluffy, and boast a subtle crunch in every bite. Enhanced with aromatic chives and a touch of black pepper, they pair beautifully with toppings like sour cream or a squeeze of lime for a refreshing finish. Ready in just 35 minutes, these corn cakes are pan-fried to perfection for a quick and satisfying side dish, appetizer, or light meal. Perfect for summer gatherings or a cozy weekend at home, this recipe is a must-try for anyone seeking fresh, wholesome flavors.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 cups Fresh corn kernels (about 3 ears of corn)
• 0.5 cups All-purpose flour
• 0.5 cups Cornmeal
• 1 teaspoons Baking powder
• 0.5 teaspoons Salt
• 0.25 teaspoons Ground black pepper
• 2 large Eggs
• 0.5 cups Milk
• 2 tablespoons Unsalted butter (melted and slightly cooled)
• 2 tablespoons Chives (chopped)
• 3 tablespoons Vegetable oil (for frying)

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, salt, and ground black pepper. Mix well to combine.

Step 2

In a separate medium-sized bowl, whisk together the eggs, milk, and melted butter until well incorporated.

Step 3

Gradually pour the wet ingredients into the dry ingredients, stirring gently until the batter is just mixed. Do not overmix.

Step 4

Fold in the fresh corn kernels and chopped chives until evenly distributed throughout the batter.

Step 5

Heat a large skillet or griddle over medium heat and add 1 tablespoon of vegetable oil. Ensure the surface is evenly coated.

Step 6

Once the oil is hot, drop 1/4 cup of batter onto the skillet for each corn cake. Flatten slightly with a spoon or spatula to form a round shape.

Step 7

Cook the corn cakes for 2-3 minutes on each side, or until golden brown and cooked through. Adjust the heat as necessary to prevent burning.

Step 8

Remove the cooked corn cakes and place them on a plate lined with paper towels to absorb any excess oil. Repeat with the remaining batter, adding more oil to the skillet as needed.

Step 9

Serve the corn cakes warm, optionally garnished with additional chopped chives, sour cream, or a squeeze of fresh lime juice. Enjoy!

Nutrition Facts

Serving size	942.6 grams (942.6g)

Amount per serving	% Daily Value*
Calories	1699

Total Fat 84.80g	109%
Saturated Fat 26.50g	133%
Polyunsaturated Fat 0.10g
Cholesterol 446mg	149%
Sodium 1858mg	81%
Total Carbohydrate 212.90g	77%
Dietary Fiber 17.90g	64%
Total Sugars 19.40g
Protein 40.60g	81%

Vitamin D 136IU	678%
Calcium 234mg	18%
Iron 9mg	50%
Potassium 1303mg	28%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.9%

Protein: 9.1%

Carbs: 47.9%