Is there anything more "summer" than fresh corn on the cob and an abundance of zucchini? These Fresh Corn Cakes are made with fresh corn on the cob, diced zucchini, and lots of feta cheese. They're the perfect summer party appetizer!
(This recipe for Fresh Corn Cakes was originally published in August 2011, but was updated with new photos in 2020).
I can't be the only one in absolute disbelief that summer is almost over, right? I'm sorry; I shouldn't have brought it up. Especially on a Monday morning.That was rude.
But I'm already entering that "summer is ending" depression. Especially considering the amount of summer recipes I have filed away that I still desperately want to make before time is up.
I know it's still just mid-August, but the thing is, I've seen about 10 different varieties of pumpkin beers in stores already, while I'm sitting here still crushing on corn on the cob and tomatoes.
Don't get me wrong; I'm just as obsessed with pumpkin beer as the next gal, but I'm so not ready for it. Pumpkin beer is meant for sitting on the deck with a light sweater on, the sun setting at 6:00 p.m. and the leaves falling. We're not there yet.
August is for fresh corn. And this will not be the last of the corn recipes you see from me this season. Because, while I don't love eating it right off the cob, I do enjoy incorporating it into multitudes of recipes.
How to Cut Corn Off the Cob
I highly recommend using fresh corn right off the cob for this recipe. It can be a pain to cut because the kernels go flying everywhere. I always recommend standing the cob off in a large bowl and using a sharp knife to cut the kernels off.
Hopefully the kernels will come right off and land in the bowl.
How to Make Fresh Corn Cakes
These fresh corn cakes are super quick, easy, and satisfying. While they make a perfect appetizer, I definitely often serve them as a meal, they're especially delightful on top of a salad. To me, this is summer.
Not only do they utilize corn from corn on the cob, but they also have some diced zucchini in them. At this time of year, it feels like everyone is trying to figure out how to utilize their plethora of zucchini and this is one delicious way (plus, the zucchini adds a little more nutrition to these corn cakes!).
To start, you'll sauté the corn and zucchini a bit. Heat 1 Tbsp oil in a large skillet over medium heat. Put corn and zucchini in the skillet and season with salt and pepper. Cook for about 3 minutes, stirring often, until vegetables soften.
Remove to a large bowl to cool a bit. Add the scallions, eggs, cornmeal, flour, paprika, garlic powder, and crumbled feta cheese to the mixture. Wipe out the skillet and set aside.
Stir to combine.
Once corn has cooled a bit, heat the remaining 2 Tbsp oil over medium heat. Scoop out about ¼ C of the corn mixture and form into a small patty with your hands.
Place in skillet and cook for about 3 minutes, until crisping up and turning golden. Flip and cook for another 2 minutes. You can cook several at a time.
Transfer cooked corn cakes to a plate covered with a paper towel and repeat until you've used all the corn mixture. Add more olive oil to skillet if necessary.
Serve warm with crumbled feta cheese and scallions over them.
Hello summer! One thing you may or may not know about me is that I almost never eat corn on the cob actually right off the cob. I always cut it off before eating. I know some people think it tastes better when eaten right off the cob, but I enjoy it more by the forkful.
Which makes these fresh corn cakes absolutely perfect for me. The corn is already off the cob. And mixed with zucchini and lots of feta cheese.
Enjoy!
But not with a pumpkin beer. These fresh corn cakes deserve light and summery accompaniments. Like a glass of cold white wine or rosé.
If you're having people over for a summer meal, serve these corn cakes as little appetizers. Or like I mentioned, top a salad with them for a nice light hot weather meal.
And with that I say, please summer, don't even leave me. I feel as though you just got here. Thank goodness fresh corn season lasts pretty much through September!
What's your favorite way to eat fresh corn?
If you're looking for more ways to enjoy summer corn, check out my Chilled Mexican Corn Bisque with Shrimp or my Jalapeño Cheddar Corn Salad. I also can't wait to try this Corn and Zucchini Flatbread from Midwest Foodie!
Fresh Corn Cakes with Feta
Ingredients
- 3 Tbsp olive oil, divided
- 3 cups fresh corn (from about 3 ears of corn on the cob)
- ½ cup diced zucchini, (from 1 small zucchini)
- ¼ tsp salt
- ¼ tsp black pepper
- 2 scallions, thinly sliced, plus more for topping
- 2 large eggs, lightly beaten
- ¼ cup cornmeal
- 1 Tbsp all-purpose flour
- ¼ tsp paprika
- ¼ tsp garlic powder
- ⅓ cup crumbled feta, plus more for topping
Instructions
- Heat 1 Tbsp olive oil in a large skillet over medium heat. Put corn and zucchini in the skillet and season with salt and pepper. Cook for about 3 minutes, stirring often, until vegetables soften. Remove to a large bowl and let cool slightly. Wipe skillet out and set aside.
- Once corn has cooled slightly, add scallions, eggs, cornmeal, flour, paprika, garlic powder, and feta to the bowl. Stir to combine.
- Add remaining 2 Tbsp oil over to skillet over medium heat. Scoop out about ¼ cup of the corn mixture and form into a small patty with your hands. Place in skillet and cook for about 3 minutes, until bottom is getting crispy and turning golden. Flip and cook for another 2 minutes. You can cook several at a time.
- Transfer to a plate covered with a paper towel and repeat until you've used all of the corn mixture. Add more oil to skillet if necessary.
- Serve warm with crumbled feta cheese and scallions over them.
Notes
- Recipe altered from Martha Stewart's Everyday Food
Lizzy says
So many awesome corn recipes in my google reader this morning! I need a way to use up the rest of my corn from last weeks CSA and this looks soooooo delicious. Summer corn really is the best : )
NicoleD says
These little guys look very tasty. I love making grilled corn salad in the summer.
Meesh says
i tried to make a variation of these the other day, and right when i was finished making the batter -- my entire salt shaker broke and covered EVERYTHING in salt. tear. glad it worked out well for you, though. 🙂
Emily @ A Cambridge Story says
Ohhhh these look like perfection!! Love the feta on top! I love corn fresh, in rustic salsas or salads, however!
Jess says
I made a recipe similar to this recently, but used grated zucchini/squash instead of corn. I'll have to try this one next.
Mal @ The Chic Geek says
These sound great!
5 Star Foodie says
Yummy corn cakes, love the zucchini in there too, and the sprinkling with feta.
Michelle says
I have most of these ingredients in my fridge right now and think this might be making an appearance in my house this week!
Pam says
I've never had these before but I have a feeling they would be a huge hit in my home!
Ann says
We got 8 ears of corn from the CSA this week, which is a lot of corn for two people. I will be making these cakes for sure, and look forward to seeing your other ideas! This dreary rainy weather is helping me come to terms with impending Fall, and I have to say seeing Shipyard Pumpkin Ale this weekend made me want a drink for the first time in the 5 months I've been pregnant!
Megan says
These corn cakes look awesome! They would definitely be great with white wine. I made some fritters, coming up tomorrow, that are similar but without the corn. The corn would have been a fantastic addition!
Erica says
Those look awesome! I've made corn cakes a few times and have NOT been disappointed. I like to cut corn off the cob and put it in salads. Great little sweetness.
Elizabeth says
I love the pop of green from the zucchini. I've never put that in corn cakes I've made. I always make corn cakes or corn bread with the kernels from ears that are less than perfect. Don't want to eat it straight up but tastes perfectly good when cooked into something.
Erica @ In and Around Town says
I am in total denial about the date and what it means! I am with you on the pumpkin - I am sticking with the summer flavors for now!
newlywed says
Can I tell you that I love that end-of-summer feeling? Am I crazy...or just a teacher? These corn cakes look great, though I'm desperate to try them with goat cheese, because there is a special spot in my heart for that combo. And for August.
To Kiss the Cook says
YUM. Some of my favorite flavors at work here and sounds divine!
Bee (Quarter Life Crisis Cuisine) says
Mmm! In truth, I've never had a corn cake, but these look lovely and delicious! I may need to try some out.
Betty @ scrambled hen fruit says
I'd love to hold on to summer a little bit longer, but I started back to school today. Sigh. But thankfully the corn, zucchini and tomatoes will still be around for a while yet! While my favorite way to eat sweet corn is simply with salt, pepper and butter right off the cob, there's room in my heart (stomach?) for these lovely cakes. I have a dozen ears in my refrigerator that I just got yesterday and it needs to be loved! 🙂
Dawn of Dawn's Recipes says
These look so good! I'm going to try them with some of the corn I got from my CSA. I'll also be using some fresh corn to make a batch of cornbread and some summer vegetable stew.
briarrose says
Definitely a celebration of Summer recipe. Yummy.
Bakerbynature says
I just saw pumpkin beer in the store last weekend and stood there in a state of season ending shock- i'm just not ready! These corn cakes look amazing, and a perfect way to embrace the last few weeks of Summers seduction.
Melissa says
Oooohhh I am so glad I saw this! I have both zucchini and corn that I need to use. Unfortunately, my husband doesn't like zucchini, but I think he might be ok with it in a recipe like this!
Susan says
I love eating corn on the cob, dripping with butter and lots of freshly ground pepper, but I'd love to try these corn cakes. They look delicious!