This fried corn cakes recipe combines fresh sweet corn and green onions to make a salty, sweet, and filling side dish perfect for summer and all year long.
Fried Corn Cakes
Today I want to share a yummy side dish recipe that’s perfect for summer. Fried Corn Cakes! Sweet corn season is The. Best. And these fried corn cakes are a perfect alternative to serving it on the cob.
I love to buy sweet corn in bulk during the summer when it’s both delicious and on sale. It freezes really well, so I just shuck it and pop it in a freezer bag still on the cob so that it’s ready when I have a corn craving.
These fried corn cakes are pretty salty, as I believe corn needs lots of salt. It’s one of the few things that I actually salt heavily. If you don’t hold my corn saltiness beliefs, you should probably half the amount of salt to 1/2 of a teaspoon. Fried Corn Cakes are also delicious by themselves, but if you’re looking to spice it up even more, I recommend serving them topped with crisp, fresh pico de gallo to round out the flavor.
Fried Corn Cakes Recipe
Fried Corn Cakes Recipe
Ingredients
- 2 cans of corn drained OR 6 large ears of corn, kernels removed from cob
- 4-5 green onions finely sliced
- 2 eggs divided
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Pinch of garlic powder
- 1/4 cup flour
- 1/4 cup corn meal
- 2 tablespoons butter
Instructions
- Process half of the corn kernels in a a food processor or blender so that they're finely chopped, but not pureed.
- Add the processed corn, the other half of the corn kernels, green onions, 2 egg yolks, oil, salt, pepper, and garlic powder to a large mixing bowl and whisk to combine. Be sure to save your egg whites!
- Next add your flour and corn meal and gently stir, just until combined.
- In a medium bowl, beat your egg whites until soft peaks form. Then gently fold into the corn cake mixture.
- Heat a large skillet over medium-high heat with the butter.
- When skillet is hot and butter is melted, you can add your corn cake batter. I add about 1/4 cup of batter and only cook 2 corn cakes at a time so that I still have room to flip.
- Cook each corn fritter for about 2-3 minutes on one side, or until lightly browned.
- Flip the fritter over and continue cooking on the other side for an additional 1-2 minutes, or until lightly browned.
- Serve warm. Consider fresh toppings such as this crisp and slightly spicy pico de gallo recipe.
Did you like this Fried Corn Cakes recipe? Find more on my Salads & Side Dishes, Main Dishes, and Summer Days boards on Pinterest!
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Felissa says
June 2, 2015 at 8:22 amThese look fantastic!!
I would love to have you hop over and join the fun at Inspire Us Tuesday!
Carlee says
June 4, 2015 at 8:40 amI love the idea of corn cakes and pico de gallo! What a lovely fresh summer treat!
[email protected] says
June 4, 2015 at 8:57 amYummy! This looks delicious!! I would love if you stopped by My place and shared your stuff on My 2 Favorite Things on Thursday – Link Party!!
Have a great Weekend!!
Amanda @ The Chunky Chef says
June 5, 2015 at 8:47 pmYum yum yum!! I love corn, in all shapes and forms, but these corn cakes look so tasty 😀 Thanks for sharing this with us at Friday Favorites!!
Christie says
June 26, 2015 at 7:40 pmThe colors are gorgeous and I can imagine the flavor is amazing! Definitely sharing!
Kathine says
September 6, 2016 at 2:04 amThey were very tasty, however they didn’t bind.
Jeff says
June 8, 2018 at 11:58 amI made these but i reduced the corn by half then added carrot cauliflower jalapenos and a bit of bell pepper with a comeback sauce to dip. This was supposed to be a side to Nashville hot chicken but 8t was so good I had to make two batches because I ate the first batch for lunch. Chicken was good too but the fritters Stole the show for sure.
Michelle says
June 10, 2018 at 9:24 amThat sounds delicious! Glad you enjoyed!
Christy Wollin says
October 4, 2018 at 4:13 pmWould this be good to make ahead and freeze? If so, when would you suggest freezing (after mixing but before cooking, sfter cooking)?