Sauteed Corn Cakes
Crispy on the outside and irresistibly tender on the inside, these Sautéed Corn Cakes bring a burst of flavor to your table with every bite. Made with sweet corn kernels, a blend of all-purpose flour and cornmeal, and just the right touch of green onions and optional fresh cilantro or parsley, this recipe is a delightful fusion of textures and tastes. Quick and easy to prepare in just 35 minutes, these golden corn cakes are perfect as a savory snack, side dish, or even a light meal. Serve them warm with sour cream, salsa, or your favorite dipping sauce for a crowd-pleasing treat that’s as versatile as it is delicious. Whether you’re using fresh or frozen corn, these sautéed cakes offer a homemade, comfort-food vibe that’s sure to become a family favorite!
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Recipe Information
Ingredients
- 2 cups Fresh corn kernels (or frozen, thawed)
- 0.75 cups All-purpose flour
- 0.25 cups Cornmeal
- 1 teaspoons Baking powder
- 1 teaspoons Granulated sugar
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 large Eggs
- 0.5 cups Milk
- 2 tablespoons Unsalted butter (melted)
- 0.25 cups Chopped green onions
- 2 tablespoons Chopped fresh cilantro or parsley (optional)
- 2 tablespoons Vegetable oil (for frying)
Instructions
In a large mixing bowl, combine the flour, cornmeal, baking powder, sugar, salt, and black pepper. Stir to evenly distribute the dry ingredients.
In a separate bowl, whisk together the eggs, milk, and melted butter until well blended.
Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix—the batter should be slightly lumpy.
Fold in the fresh corn kernels, green onions, and chopped cilantro or parsley (if using).
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat.
Scoop about 2 tablespoons of batter per corn cake into the skillet, flattening slightly with the back of the spoon to form a round shape.
Cook for 2-3 minutes on each side, or until the cakes are golden brown and cooked through. Adjust the heat as needed to prevent burning.
Remove the cooked corn cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Repeat the process with the remaining batter, adding more oil to the skillet as needed.
Serve warm with sour cream, salsa, or your favorite dipping sauce. Enjoy!
Nutrition Facts
Calories |
1543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.0 g | 90% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 445 mg | 148% | |
| Sodium | 1896 mg | 82% | |
| Total Carbohydrate | 202.2 g | 74% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 37.5 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 283 mg | 22% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1759 mg | 37% | |
*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.
