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.
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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 | (942.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1698.5 |
| Total Fat 84.8g | 0% |
| Saturated Fat 26.5g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 445.9mg | 0% |
| Sodium 1857.6mg | 0% |
| Total Carbohydrate 212.9g | 0% |
| Dietary Fiber 17.9g | 0% |
| Total Sugars 19.4g | |
| Protein 40.6g | 0% |
| Vitamin D 135.7IU | 0% |
| Calcium 233.5mg | 0% |
| Iron 9.0mg | 0% |
| Potassium 1302.6mg | 0% |
Source of Calories