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Corn Cakes are easy to make and a delicious way to enjoy fresh corn in the peak of summer (and can be made all year long with frozen corn). Thin rounds of rich corn cake batter are fried in a slick of olive oil until crispy on the outside and tender in the middle, with the sweet crunch of corn in every bite.

Corn Cakes served on a white plate

It started with 6 ears of corn in our CSA share and a need for inspiration. Fresh corn polenta crossed my mind, but I’m still trying to convince Keith that polenta is really delicious. He’s not so sure. So I decided to give this corn cake recipe a try instead.

Growing up, my Granny would often make what she called ‘corn meal mush’ for breakfast. The next day she would fry the leftovers into thick pancakes until the edges were golden and crunchy, then top them with globs of butter and a river of maple syrup. I didn’t mind.

Because they don’t have flour or baking powder, these Corn Cakes remind me of that childhood treat (and also of Pupusas), but a savory version of it, topped with sweet cherry tomatoes, buttery avocado and crisp kernels of raw corn. (They would also be great topped with a fried or poached egg for breakfast!) And, as it turns out, Keith loves them too – not quite polenta, but reminiscent of it. I think it was those crispy edges that won him over.

Recipe Options

Use your imagination when it comes to toppings for these corn cakes – savory, spicy or sweet. You’ll find them amenable to most anything you can dream up. (And don’t forget to make Corn Stock with your bare corn cobs!)

More Delicious Corn Recipes

How to Make Corn Cakes

Step 1: In a small sauce pan over medium heat, combine milk, butter and cornmeal. Cook and stir just until butter has melted; set aside to cool.

Melting butter with milk and fresh corn kernels

Step 2: In a medium bowl, stir together cornmeal, corn flour, salt and sugar until combined. Stir in shredded cheese. Pour milk mixture over and stir to combine. Cover and refrigerate 30 minutes.

Stirring cheese into dry ingreidents for corn cakes
Adding wet ingredients into dry ingredients for making corn cakes
Stirring batter for corn cakes

Step 3: Add oil to a hot skillet and scoop out 1/4-cupfuls of corn cake batter, flattening into 1/2-inch thick rounds with a spatula. Cook until crispy on the outside and cooked through in the middle, 3 to 4 minutes per side. Serve topped with cherry tomatoes, diced avocado, kernels of fresh corn and fresh oregano leaves.

scooping corn cake batter on into hot skillet
flattening corn cake batter
frying corn cakes
flipping corn cakes
fried corn cakes

Recipe Video

Corn Cakes

5 from 8 votes
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Course: Main Course
Calories: 513
Servings: 4 people
An Easy and Delicious recipe for Corn Cakes – sweet kernels of fresh corn, cornmeal and cheese fried until crisp and topped with avocado and cherry tomatoes!


For the Corn Cakes

  • 1 cup whole milk
  • 1/2 cup fresh corn kernels about one ear of corn
  • 4 tablespoons butter
  • 1 cup medium grind cornmeal 132g
  • 1/2 cup masa harina (corn flour) 58g
  • 1 teaspoon pure cane sugar
  • 1 teaspoon kosher salt
  • 2 ounces mozzarella shredded
  • 2 tablespoons olive oil divided


  • 1 large avocado diced
  • 1 pint cherry tomatoes halved
  • 1/2 cup fresh corn kernels about one ear of corn
  • 1/4 cup fresh oregano leaves or fresh cilantro leaves


To make the batter for Corn Cakes:

  • Heat milk, fresh corn kernels and butter in a small saucepan over medium heat, just until butter is melted. Remove from heat and cool.
  • In a medium bowl, combine cornmeal, masa flour, sugar, and mozzarella. Pour cooled milk mixture over cornmeal mixture and stir until just combined. Cover and refrigerate 30 minutes.

When you’re ready to fry the Corn Cakes:

  • Heat 1 tablespoon of olive oil in a medium skillet until hot. Scoop 4 1/4-cup portions of batter into pan. Using a spatula, pat into 1/2-inch thick circles. Cook 3 to 4 minutes on each side, or until golden brown and cooked through. Repeat with remaining batter.
  • Divide corn cakes among 4 serving plates. Divide toppings equally among plates and serve.


Note that you’ll need 2 ears of corn, one for the batter and another for topping.


Calories: 513kcal | Carbohydrates: 58g | Protein: 13g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 47mg | Sodium: 818mg | Potassium: 656mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1275IU | Vitamin C: 29.6mg | Calcium: 224mg | Iron: 4.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. Molly Kumar says:

    5 stars
    These look Fabulous Marissa and love the colorful toppings. Gotta try soon – Yummmmmmm!

    1. Marissa says:

      Thank you so much, Molly!

  2. Karen (Back Road Journal) says:

    Your corn cakes look delicious…how could you resist having more than one.

    1. Marissa says:

      haha, woman after my own heart! 😉 Thank you, Karen!

  3. Kevin says:

    5 stars
    These are a great lunch option! They look great!

    1. Marissa says:

      Yes! Quick, easy and so good!

  4. Ben|Havocinthekitchen says:

    5 stars
    I’ve been on a corn kick lately, so I want to embrace as many recipes as possible (I know frozen corn is available year round, but that’s a different kind of fun). Anyway, I’m also a huge fan of cornmeal/polenta, so I’m pleased you combined both these things. Needless to say the corn cakes look and sound super delicious!

    1. Marissa says:

      Thanks so much, Ben! I hope you’ll give them a try!