Corn Cakes
A Kitchen Muse: 
Recipe type: Side dish, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 6 - 8
As Summer ends, here's an outstanding recipe for those leftover ears of corn!
  • ½ cup quick-cooking polenta
  • 1¼ cups corn kernels, cut from 1-2 ears of corn
  • 1 small shallot, diced fine (about 3 tablespoons)
  • ½ jalapeño, seeds and membrane removed, diced fine (about 2 tablespoons)
  • ½ teaspoon cumin seeds, roughly smashed
  • ¾ teaspoon salt, plus extra for seasoning
  • ¼ teaspoon black pepper, plus extra for seasoning
  • ¾ cup low-fat Greek yogurt
  • Coconut oil for frying
  • 3 eggs, separated
  1. In a large bowl mix polenta with corn, shallots, jalapeño, cumin, salt and pepper.
  2. Add yogurt and 1 egg yolk (discard the other two yolks). Mix well with fork.
  3. In a separate bowl, beat all egg whites to soft peaks.
  4. Carefully fold whites into corn batter in two stages.
  5. Let rest 5 minutes.
  6. Set large nonstick frying pan over medium heat for 1-2 minutes.
  7. Scoop in 1 teaspoon coconut oil.
  8. Once hot, spoon 2 tablespoons of batter per cake into pan.
  9. Repeat until pan is full.
  10. Cook cakes 2-3 minutes, or until golden.
  11. Flip and cook 1 minute, or until golden.
  12. Transfer to paper-lined tray.
Recipe by A Muse in My Kitchen at