Goat Cheese Corn Cakes

Crispy, golden, and irresistibly light, these Goat Cheese Corn Cakes are the perfect fusion of savory and sweet flavors, making them a standout addition to any meal or an impressive appetizer. Featuring fresh, juicy corn kernels, creamy crumbled goat cheese, and a hint of vibrant chives, these skillet-fried cakes are as visually appealing as they are delicious. The batter blends the natural sweetness of cornmeal with the tangy richness of goat cheese, achieving a beautifully balanced flavor profile in each bite. Quick to prepare and easy to cook in batches, these corn cakes turn out perfectly crisp on the outside while maintaining a tender, fluffy interior. Serve them warm with a dollop of sour cream, a sprinkle of fresh chives, or a squeeze of lemon to elevate their flavors. Ideal for brunch, a light dinner, or as a crowd-pleasing party snack, this recipe is a simple yet sophisticated way to showcase fresh seasonal ingredients.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 8

Ingredients

• 1.5 cups Fresh corn kernels (from about 2 ears of corn)
• 0.75 cups All-purpose flour
• 0.5 cups Yellow cornmeal
• 1 teaspoons Baking powder
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 1 tablespoons Granulated sugar
• 2 large Eggs
• 0.5 cups Whole milk
• 3 tablespoons Unsalted butter (melted and slightly cooled)
• 4 ounces Goat cheese (crumbled)
• 2 tablespoons Fresh chives (finely chopped)
• 3 tablespoons Vegetable oil (for frying)

Directions

Step 1

In a large bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, salt, black pepper, and sugar.

Step 2

In a separate bowl, whisk the eggs and milk until well combined. Gradually whisk in the melted butter.

Step 3

Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently stir until just combined; do not overmix.

Step 4

Fold in the fresh corn kernels, crumbled goat cheese, and chopped chives until evenly distributed.

Step 5

Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium heat.

Step 6

Scoop about 1/4 cup of batter per cake into the skillet, flattening slightly with the back of a spoon to form a round cake.

Step 7

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

Step 8

Transfer cooked corn cakes to a plate lined with paper towels and keep warm. Repeat with the remaining oil and batter, working in batches as necessary.

Step 9

Serve the goat cheese corn cakes warm, optionally topped with sour cream, additional chives, or a squeeze of lemon juice.

Nutrition Facts

Serving size	907.5 grams (907.5g)

Amount per serving	% Daily Value*
Calories	2066

Total Fat 120.30g	154%
Saturated Fat 50.60g	253%
Polyunsaturated Fat 0.10g
Cholesterol 542mg	181%
Sodium 2384mg	104%
Total Carbohydrate 199.70g	73%
Dietary Fiber 13.20g	47%
Total Sugars 31.40g
Protein 59.00g	118%

Vitamin D 136IU	678%
Calcium 400mg	31%
Iron 10mg	56%
Potassium 1169mg	25%

*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: 51.1%

Protein: 11.1%

Carbs: 37.7%