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It’s corn season! Have you gotten fresh corn yet this season? I love being able to get corn fresh from the farm at the farmer’s market or even at the grocery store. Corn when it is in season is the best. It’s sweet, fresher, and just tastes better. We eat corn probably once a week in the summer once it’s in season.
So how do we eat our corn? 9 times out of 10 we grill it. When I was a kid my mom always boiled corn and they we slathered it with butter and salt. Don’t get me wrong, I still love corn that way when I’m home but I don’t cook it that way at my house. My husband and I have found if we shuck it, put it in a bag with olive oil, salt, and pepper and then grill it the corn is awesome. It needs no butter or additional salt.
So what do I make the other 1 out of 10 times? I tend to put the corn in some sort of dish. Last month I made a pretty tasty Corn Pudding with Jalapenos and Green Chilies. I’ve made salsa using the corn before and I’ve made an easy corn casserole. All three of those are great but sometimes you just want to try something new.
These Corn Cakes sounded really good to me. I liked that I only needed 2 ears of corn so that when I buy a half dozen ears I can grill them all, we can eat 4, then I have 2 left over for this recipe! The other thing I love about this recipe is that it’s made in a skillet and not in the oven.
These corn cakes are made with flour, cornmeal, fresh corn, eggs, and sour cream. There are a few other ingredients but those are the main ones. So for me it’s all ingredients I have on hand most of the time. The batter whips up in just minutes and each corn cake only takes 6-8 minutes to make.
The corn cakes look like pancake when they are stacked on a plate. The are definitely savory and taste great with just a bit of salsa or sour cream on top of them. They are slightly sweet from the actual corn and are very filling. I used them as a side dish but you could make them bigger, add refried beans, salsa, and sour cream, and make them into a tasty vegetarian entree.
So if you have a few ears of leftover corn and are looking to re-purpose them give these corn cakes a try!
- 3/4 c. flour
- 1/2 c. yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3/4 c. light sour cream
- 2 large eggs
- 2 Tablespoons olive oil, divided
- 2 ears of corn, kernels cut off
- 4 oz. green chilies
- In a large bowl combine the flour, cornmeal, baking powder, salt, and pepper. Mix and set aside.
- In a medium bowl combine the sour cream, eggs, and 1 tablespoon olive oil. Mix until smooth.
- Add the sour cream mixture, corn, and green chilies to the flour mixture and mix until just combined.
- Heat a large skillet over medium high heat.
- Add the remaining oil to the pan. Pour 4 (1/4 cup) circles into the pan. Cook for 3-4 minutes per side or until browned. Repeat with remaining batter (two more times).
Adapted from Cooking Light