Corn Cakes



Summer’s not over yet!

There’s still corn…

and tomatoes….

and more  corn….

As summer slowly dwindles into fall, I find myself hanging on to the last of summer’s harvest.

The family is a bit burned out with ears of corn served at every meal – it was time to try something different.

This recipe was hanging out in my recipe box since last summer…

A tear out from the Wall Street Journal.

One of those “i’ve got to try this some day” recipes…


Why did I wait so long? I made this recipe to use up two of the lingering ears of corn in my frig begging me not to throw them out. Tonight’s menu was steak salad and this seemed like the perfect side!

These should have been the main course. A food fight almost broke out at the table as my daughter and Hubby were dividing up the cakes like gold.

And gold they were…

Start with fresh corn cut from two ears of corn.

Mix with polenta, chopped jalapeno and shallots, ground cumin seeds, Greek yogurt, egg yolk, salt and pepper.

Fold in egg whites and you’ll end up with a light batter.

Form into little patties and saute – I used coconut oil for sauteing.

The coconut oil can take the heat and produced a non-greasy patty.

Place on paper towels….

Serve it up! Take it from me – don’t serve these as a side – make them as a meal on their own!

Corn cakes and a side salad is all you’ll need….

Trust me!

What I was making a year ago: CORN BUTTERS!

Corn Cakes
A Kitchen Muse: slightly adapted from Yotam Ottolenghi – Wall Street Journal
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.

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