Corn Cakes

Corn Cakes

August 15, 2011

23

Corn-Cakes

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 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 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 off the cob, I do enjoy incorporating it into multitudes of recipes. These corn cakes are super quick, easy, and satisfying. While they make a perfect appetizer, I definitely served them as a meal, with a light couscous salad. To me, this is summer. On a plate.

Corn Cakes (makes 8-10):
Adapted from Martha Stewart’s Every Day Food
Print this recipe!

  •  2 T plus 1 t extra-virgin olive oil
  • 3 C fresh corn (from about 3 ears)
  • 1 small zucchini, diced
  • Coarse salt and ground pepper
  • 2 scallions, thinly sliced
  • 2 large eggs, lightly beaten
  • 1/4 C cornmeal
  • 3 oz. feta cheese, crumbled

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Of course, you need to start by getting the corn off the cob. Chels and I actually did this for our guacamole last week and employed a little Rachael Ray technique. Place a small inverted bowl inside a larger bowl. Put the base of the corn on top of the inverted bowl and cut the kernels off. If you use this technique, the kernels will fall right into the larger bowl instead of landing everywhere in your kitchen. Which saves you months of finding corn kernels under the toaster and between the cracks of your stove.

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Heat 1 teaspoon oil in a 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.

Put corn and zucchini in a bowl to cool a bit. Add the scallions, eggs, and cornmeal to the mixture.

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Stir to combine.

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Wipe your skillet clean and heat the remaining 2 tablespoons oil over medium heat. Scoop out about 1/4 C of the corn mixture and form into a small patty.

Cook for about 3 minutes, until set on bottom.

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Flip the cakes and cook for another 2 minutes, until the cakes are cooked through.

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Transfer to a plate covered with a paper towel. And repeat with the remaining corn mixture.

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Sprinkle the corn cakes with delicious feta cheese.

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Serve the cakes warm.

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But not with a pumpkin beer. Seriously, that would mess with my senses in a major way. These corn cakes deserve light and summery accompaniments. Like a spritzer. Or glass of cold white wine. Seriously, I don’t even really like white wine, but with these? Heavenly.

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I ate the leftovers for lunch for two days and both days, I said to myself that these were the best lunch leftovers I’d ever had.

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And with that I say, please summer, don’t even leave me. I feel as though you just got here. I just bought 6 more ears of corn yesterday and plan to whip up some other corn dishes soon, so stay tuned for more. After all, corn season really lasts straight through September, yes? And right when that’s done, I’ll plan on breaking out the pumpkin beer. But please, let’s hold on to summer a little bit longer.

What’s your favorite way to eat fresh corn?

[Sues]

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23 Responses to "Corn Cakes"

  1. 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 : )

  2. NicoleD says:

    These little guys look very tasty. I love making grilled corn salad in the summer.

  3. 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. 🙂

  4. Ohhhh these look like perfection!! Love the feta on top! I love corn fresh, in rustic salsas or salads, however!

  5. 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.

  6. Yummy corn cakes, love the zucchini in there too, and the sprinkling with feta.

  7. 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!

  8. Pam says:

    I’ve never had these before but I have a feeling they would be a huge hit in my home!

  9. 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!

  10. 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!

  11. 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.

  12. 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.

  13. 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!

  14. 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.

  15. YUM. Some of my favorite flavors at work here and sounds divine!

  16. Mmm! In truth, I’ve never had a corn cake, but these look lovely and delicious! I may need to try some out.

  17. 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! 🙂

  18. 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 (http://www.dawnsrecipes.com/jalepeno-cornbread-150.htm) and some summer vegetable stew (http://www.dawnsrecipes.com/summer-vegetable-stew-38.htm).

  19. briarrose says:

    Definitely a celebration of Summer recipe. Yummy.

  20. 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.

  21. 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!

  22. 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!

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