Vegan Corn Cakes
Crispy, golden, and bursting with flavor, these Vegan Corn Cakes are a delightful fusion of simple ingredients and bold, fresh accents. Made with sweet corn kernels, hearty yellow cornmeal, and a touch of fresh scallions and cilantro, these savory cakes are both wholesome and satisfyingly indulgent. Perfectly seasoned with a blend of black pepper and just the right amount of salt, they’re pan-fried to perfection in a splash of olive oil for that irresistible crunch. Quick and easy to prepare, this recipe is ready in under 40 minutes and works beautifully as an appetizer, side dish, or even a light meal. Pair these plant-based corn cakes with vegan sour cream, salsa, or a crisp salad for a versatile and crowd-pleasing addition to your dining table. Whether you’re catering to a vegan lifestyle or simply looking for a fresh twist on classic corn recipes, these Vegan Corn Cakes are sure to become a household favorite! Keywords: vegan corn cakes, plant-based recipe, savory vegan appetizer, easy vegan side dish, healthy corn recipes.
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Recipe Information
Ingredients
- 2 cups corn kernels (fresh, canned, or frozen)
- 3/4 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup unsweetened plant-based milk
- 1/4 cup chopped scallions
- 1/4 cup chopped fresh cilantro
- 2 tablespoons olive oil, plus more for frying
Instructions
In a large mixing bowl, combine the corn kernels, yellow cornmeal, all-purpose flour, baking powder, salt, and black pepper. Mix until all the dry ingredients are thoroughly combined.
Gradually add the plant-based milk into the dry ingredients, stirring until you achieve a slightly thick, pourable batter.
Fold in the chopped scallions and fresh cilantro until evenly distributed in the batter.
In a large non-stick skillet, heat 1-2 tablespoons of olive oil over medium heat.
Scoop about 1/4 cup of batter for each corn cake onto the skillet, flattening gently with a spatula to form a consistent pancake shape.
Cook each side for 2-3 minutes or until golden brown. Adjust the heat as necessary to avoid burning.
Once cooked, transfer the corn cakes to a paper towel-lined plate to absorb excess oil.
Add additional oil to the skillet if needed and repeat the process with the remaining batter.
Serve the corn cakes warm as an appetizer or side dish. They pair well with vegan sour cream, salsa, or a fresh salad.
Nutrition Facts
Calories |
1268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1829 mg | 80% | |
| Total Carbohydrate | 217.7 g | 79% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 26.4 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 323 mg | 25% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1916 mg | 41% | |
*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.
