Corn Cakes served on a white plate featured

Corn Cakes

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!
Course Main Course
Keyword easy, quick, summer, vegetarian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Calories 513kcal
Author Marissa Stevens


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