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    Recipes » Main Course Recipes » Southern Main Courses

    Easy Corn Cakes

    Published: Aug 7, 2018 · Modified: Jul 31, 2020 by Marissa Stevens · 28 Comments

    Gluten FreeVegetarian

    This post may contain affiliate links.

    Jump to Recipe Jump to Video
    corn cakes served on a white plate topped with avocado and tomato

    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.

    Jump to:
    • Recipe Options
    • More Delicious Corn Recipes
    • How to Make Corn Cakes
    • Recipe Video
    • Corn Cakes
    • 💬 Comments

    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

    • Corn Salad (A fresh, sweet crunchy salad to make when sweet corn is at it's summer peak!)
    • Corn Maque Choux (An easy, tasty recipe for the Southern classic.)
    • Mexican Corn on the Cob (Recipe from a New York Times acclaimed restaurant!)

    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 ¼-cupfuls of corn cake batter, flattening into ½-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

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    Corn Cakes served on a white plate featured

    Corn Cakes

    Marissa Stevens
    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!
    5 from 8 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 20 mins
    Total Time 40 mins
    Course Main Course
    Servings 4 people
    Calories 513 kcal

    Ingredients
      

    For the Corn Cakes

    • 1 cup whole milk
    • ½ cup fresh corn kernels about one ear of corn
    • 4 tablespoons butter
    • 1 cup medium grind cornmeal 132g
    • ½ cup masa harina (corn flour) 58g
    • 1 teaspoon pure cane sugar
    • 1 teaspoon kosher salt
    • 2 ounces mozzarella shredded
    • 2 tablespoons olive oil divided

    Toppings

    • 1 large avocado diced
    • 1 pint cherry tomatoes halved
    • ½ cup fresh corn kernels about one ear of corn
    • ¼ cup fresh oregano leaves or fresh cilantro leaves

    Instructions
     

    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 ¼-cup portions of batter into pan. Using a spatula, pat into ½-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.

    Notes

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

    Nutrition

    Calories: 513kcalCarbohydrates: 58gProtein: 13gFat: 27gSaturated Fat: 11gCholesterol: 47mgSodium: 818mgPotassium: 656mgFiber: 7gSugar: 10gVitamin A: 1275IUVitamin C: 29.6mgCalcium: 224mgIron: 4.4mg
    Keyword easy, quick, summer, vegetarian
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

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    Reader Interactions

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      Recipe Rating




    1. Molly Kumar says

      June 25, 2019 at 5:14 am

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

      Reply
      • Marissa says

        June 25, 2019 at 8:56 am

        Thank you so much, Molly!

        Reply
    2. Karen (Back Road Journal) says

      September 06, 2018 at 6:10 am

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

      Reply
      • Marissa says

        September 06, 2018 at 3:27 pm

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

        Reply
    3. Kevin says

      August 15, 2018 at 6:55 am

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

      Reply
      • Marissa says

        August 15, 2018 at 1:33 pm

        Yes! Quick, easy and so good!

        Reply
    4. Ben|Havocinthekitchen says

      August 13, 2018 at 5:46 pm

      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!

      Reply
      • Marissa says

        August 15, 2018 at 1:33 pm

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

        Reply
    5. Kelsie | the itsy-bitsy kitchen says

      August 13, 2018 at 7:35 am

      5 stars
      These look FABULOUS and I'm so hungry right now looking at your pics. I want like a dozen slathered in butter!

      Reply
      • Marissa says

        August 15, 2018 at 1:34 pm

        haha, love it! Thanks, Kelsie!

        Reply
    6. David @ Spiced says

      August 09, 2018 at 4:42 am

      Oh, those crispy edges would convince me, too! (Although, to be fair, once I heard 'corn cakes' I probably wouldn't need much convincing!) These sound delicious. And I love how you topped 'em with tomatoes + avocados. This sounds like an easy but unique meal for a busy night!

      Reply
      • Marissa says

        August 12, 2018 at 4:24 pm

        Guy after my own heart, David! Thanks so much!

        Reply
    7. Mary Ann | The Beach House Kitchen says

      August 09, 2018 at 4:14 am

      5 stars
      So many things to love about summer Marissa and fresh sweet corn is absolutely one of them! These corn cakes will definitely need to be whipped up shortly at our house! They look delicious!

      Reply
      • Marissa says

        August 12, 2018 at 4:24 pm

        I love to hear that, Mary Ann! Thank you!

        Reply
    8. Dorothy Dunton says

      August 08, 2018 at 6:48 pm

      Hi Marissa! These look divine! I just bought fresh corn today and I'm thinking I will make these! Your summery toppings are perfect!

      Reply
      • Marissa says

        August 12, 2018 at 4:25 pm

        Hi Dorothy! So perfect!! Thank you, my friend!

        Reply
    9. Liz says

      August 08, 2018 at 5:12 pm

      5 stars
      I love making (and eating!) corn cakes! But with cheese? And that beautiful summer topping??? Oh, my. I want these NOW!

      Reply
      • Marissa says

        August 12, 2018 at 4:26 pm

        The cheese does add that extra 'something'! Sometimes I use smoked mozzarella too! Thanks so much, Liz!

        Reply
    10. Cook With Nisha says

      August 08, 2018 at 7:58 am

      5 stars
      Great idea!! Tasty Brunch Option 🙂

      Reply
      • Marissa says

        August 12, 2018 at 4:26 pm

        Yes! Love these topped with a poached egg! Thank you, Nisha!

        Reply
    11. Cheyanne @ No Spoon Necessary says

      August 08, 2018 at 7:17 am

      5 stars
      I am beyond obsessed with fresh corn, Marissa! It's one of my absolute favorite things about the summer season. And if you need a taste tester for that fresh corn Polenta, I will gladly take Keith's place!! 😉 Now on to these corn cakes - DELICIOUS! Loving that crispy exterior and the fresh corn topping! This is summer on a plate! Pinning! Cheers!

      Reply
      • Marissa says

        August 12, 2018 at 4:36 pm

        You crack me up! I'm with you on soft polenta - SO good. And I agree - fresh corn is so versatile!

        Reply
    12. PassTheKnife says

      September 07, 2014 at 7:01 pm

      This looks like a perfect meal for any time of day!

      Reply
      • Marissa says

        September 08, 2014 at 2:07 pm

        Thanks Laura!

        Reply
    13. House in Tillford says

      September 06, 2014 at 11:11 pm

      This looks like a yummy, fresh brunch option! Also, love the images on your blog- so crisp!

      Reply
      • Marissa says

        September 07, 2014 at 4:39 pm

        That's so sweet of you to say, thank you!

        Reply
    14. Melissa says

      September 05, 2014 at 9:23 am

      Holy moly these look so good! I wish you could see the chills on my legs. My husband would totally go for the egg on top. Doing this next time. xo

      Reply
      • Marissa says

        September 05, 2014 at 9:29 am

        Thanks so much for the inspiration, Melissa! We'll be making these often...

        Reply

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