Fresh Corn Cakes
Crisp, golden, and bursting with the sweet flavor of seasonal produce, these Fresh Corn Cakes are a delightful way to showcase the natural sweetness of fresh corn. Made with a perfect balance of all-purpose flour and cornmeal, these savory pancakes are light, fluffy, and boast a subtle crunch in every bite. Enhanced with aromatic chives and a touch of black pepper, they pair beautifully with toppings like sour cream or a squeeze of lime for a refreshing finish. Ready in just 35 minutes, these corn cakes are pan-fried to perfection for a quick and satisfying side dish, appetizer, or light meal. Perfect for summer gatherings or a cozy weekend at home, this recipe is a must-try for anyone seeking fresh, wholesome flavors.
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Recipe Information
Ingredients
- 2 cups Fresh corn kernels (about 3 ears of corn)
- 0.5 cups All-purpose flour
- 0.5 cups Cornmeal
- 1 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 2 large Eggs
- 0.5 cups Milk
- 2 tablespoons Unsalted butter (melted and slightly cooled)
- 2 tablespoons Chives (chopped)
- 3 tablespoons Vegetable oil (for frying)
Instructions
In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, salt, and ground black pepper. Mix well to combine.
In a separate medium-sized bowl, whisk together the eggs, milk, and melted butter until well incorporated.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until the batter is just mixed. Do not overmix.
Fold in the fresh corn kernels and chopped chives until evenly distributed throughout the batter.
Heat a large skillet or griddle over medium heat and add 1 tablespoon of vegetable oil. Ensure the surface is evenly coated.
Once the oil is hot, drop 1/4 cup of batter onto the skillet for each corn cake. Flatten slightly with a spoon or spatula to form a round shape.
Cook the corn cakes for 2-3 minutes on each side, or until golden brown and cooked through. Adjust the heat as necessary to prevent burning.
Remove the cooked corn cakes and place them on a plate lined with paper towels to absorb any excess oil. Repeat with the remaining batter, adding more oil to the skillet as needed.
Serve the corn cakes warm, optionally garnished with additional chopped chives, sour cream, or a squeeze of fresh lime juice. Enjoy!
Nutrition Facts
Calories |
1698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.8 g | 109% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 1858 mg | 81% | |
| Total Carbohydrate | 212.9 g | 77% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 19.4 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 234 mg | 18% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1303 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
