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Summer Corn Cakes

summer corn cakes with salsa
Image Credit:
Jennifer Keating
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes about 15 corn cakes.
Category
Quickbreads, Coffee Cakes
Course
Other
Sources
Weekly Wisdom

These fresh Summer Corn Cakes capture the flavors of the season. Bursting with fresh sweet corn, we love griddling off these delicious bites for a light lunch or an unexpected appetizer. Pairing well with salsa and sour cream, kids love these corn cakes too!

Ingredients
2 eggs, beaten
1/4 cup flour
1/4 teaspoon salt
pepper, to taste
2 cups uncooked corn, cut from the cob (or 10 oz. frozen corn kernels, thawed)
1/2 cup chopped scallions
1/3 cup diced red bell pepper
1 tablespoon corn oil
sour cream
salsa

Instructions

  1. In a large bowl, mix all ingredients except the last three. 
  2. Heat a skillet and grease with the oil. 
  3. Drop the mixture by spoonfuls into the skillet, making individual cakes about 3 inches across. 
  4. Cook 2 or 3 minutes on each side, just until golden. 
  5. Serve with sour cream and salsa.

About The Author

The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

We love introducing fun new recipes as well as time-tested recipes, straight from the archives!

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