Fresh Corn Cakes with Feta
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!
Print
Pin
Makes: 10 corn cakes
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
Share a Photo of Your Finished Recipe!Mention @wearenotmartha and share a photo if you've made the recipe!