Goat Cheese Corn Cakes
Crispy, golden, and irresistibly light, these Goat Cheese Corn Cakes are the perfect fusion of savory and sweet flavors, making them a standout addition to any meal or an impressive appetizer. Featuring fresh, juicy corn kernels, creamy crumbled goat cheese, and a hint of vibrant chives, these skillet-fried cakes are as visually appealing as they are delicious. The batter blends the natural sweetness of cornmeal with the tangy richness of goat cheese, achieving a beautifully balanced flavor profile in each bite. Quick to prepare and easy to cook in batches, these corn cakes turn out perfectly crisp on the outside while maintaining a tender, fluffy interior. Serve them warm with a dollop of sour cream, a sprinkle of fresh chives, or a squeeze of lemon to elevate their flavors. Ideal for brunch, a light dinner, or as a crowd-pleasing party snack, this recipe is a simple yet sophisticated way to showcase fresh seasonal ingredients.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Fresh corn kernels (from about 2 ears of corn)
- 0.75 cups All-purpose flour
- 0.5 cups Yellow cornmeal
- 1 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoons Granulated sugar
- 2 large Eggs
- 0.5 cups Whole milk
- 3 tablespoons Unsalted butter (melted and slightly cooled)
- 4 ounces Goat cheese (crumbled)
- 2 tablespoons Fresh chives (finely chopped)
- 3 tablespoons Vegetable oil (for frying)
Instructions
In a large bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, salt, black pepper, and sugar.
In a separate bowl, whisk the eggs and milk until well combined. Gradually whisk in the melted butter.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently stir until just combined; do not overmix.
Fold in the fresh corn kernels, crumbled goat cheese, and chopped chives until evenly distributed.
Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium heat.
Scoop about 1/4 cup of batter per cake into the skillet, flattening slightly with the back of a spoon to form a round cake.
Cook for 2-3 minutes on each side, or until golden brown and cooked through. Adjust the heat as needed to prevent burning.
Transfer cooked corn cakes to a plate lined with paper towels and keep warm. Repeat with the remaining oil and batter, working in batches as necessary.
Serve the goat cheese corn cakes warm, optionally topped with sour cream, additional chives, or a squeeze of lemon juice.
Nutrition Facts
Calories |
2066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.3 g | 154% | |
| Saturated Fat | 50.6 g | 253% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 542 mg | 181% | |
| Sodium | 2384 mg | 104% | |
| Total Carbohydrate | 199.7 g | 73% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 31.4 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 400 mg | 31% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1169 mg | 25% | |
*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.
