Vegan Corn Cakes
Crispy, golden, and bursting with flavor, these Vegan Corn Cakes are the perfect combination of simplicity and versatility. Made with a hearty mix of fresh corn kernels, yellow cornmeal, and vibrant herbs like scallions and cilantro, these plant-based cakes are both delicious and wholesome. A quick batter comes together in just minutes, and a light pan-fry gives them their irresistible crispy edges and soft, tender centers. Perfect as an appetizer, side dish, or even a light main course, these corn cakes pair beautifully with vegan sour cream, zesty salsa, or a crisp salad. With only 20 minutes of prep and 15 minutes of cooking time, these dairy- and egg-free delights are an easy, gluten-friendly option for busy weeknights or casual gatherings.
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Ingredients
- 2 cups corn kernels (fresh, canned, or frozen)
- 3/4 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup unsweetened plant-based milk
- 1/4 cup chopped scallions
- 1/4 cup chopped fresh cilantro
- 2 tablespoons olive oil, plus more for frying
Directions
Step 1
In a large mixing bowl, combine the corn kernels, yellow cornmeal, all-purpose flour, baking powder, salt, and black pepper. Mix until all the dry ingredients are thoroughly combined.
Step 2
Gradually add the plant-based milk into the dry ingredients, stirring until you achieve a slightly thick, pourable batter.
Step 3
Fold in the chopped scallions and fresh cilantro until evenly distributed in the batter.
Step 4
In a large non-stick skillet, heat 1-2 tablespoons of olive oil over medium heat.
Step 5
Scoop about 1/4 cup of batter for each corn cake onto the skillet, flattening gently with a spatula to form a consistent pancake shape.
Step 6
Cook each side for 2-3 minutes or until golden brown. Adjust the heat as necessary to avoid burning.
Step 7
Once cooked, transfer the corn cakes to a paper towel-lined plate to absorb excess oil.
Step 8
Add additional oil to the skillet if needed and repeat the process with the remaining batter.
Step 9
Serve the corn cakes warm as an appetizer or side dish. They pair well with vegan sour cream, salsa, or a fresh salad.
Nutrition Facts
| Serving size | (871.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1268.0 |
| Total Fat 38.8g | 0% |
| Saturated Fat 5.6g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 1829.3mg | 0% |
| Total Carbohydrate 217.7g | 0% |
| Dietary Fiber 22.9g | 0% |
| Total Sugars 26.4g | |
| Protein 29.9g | 0% |
| Vitamin D 75.0IU | 0% |
| Calcium 323.1mg | 0% |
| Iron 10.3mg | 0% |
| Potassium 1916.0mg | 0% |
Source of Calories