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.
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
- 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
- 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.
- Recipe altered from Martha Stewart's Everyday Food