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    Home » Recipes » Main Course Recipes

    Savoury Corn Pancakes: Two Ways

    Aug 18, 2016 | by Jennifer | Last Updated: Aug 1, 2021

    Jump to Recipe

    Delicious savoury corn pancakes, topped two ways - with fresh tomato, green onion and jalapeno salsa and sour cream and also with ham, aged cheddar and maple syrup.

    savoury corn pancake in skillet with jalapenos and tomatoes

    I promised this week that I would be cooking with late Summer produce and there's nothing more late summer than field corn. We have been enjoying a lot of straight-up corn on the cob, but I wanted to make something a little different, so I cooked up some corn pancakes and I liked it so much, I made another one, with different toppings.

    The first savoury version of corn pancake, is topped with a fresh salsa and sour cream. It was delicious and a great combination of flavours. I let the fresh salsa sit in a bit of vinegar for a bit, before draining it off to serve. It added a great tangy flavour. This Fresh Salsa and Sour Cream CornPancake would be a great meatless meal.

    The second version of corn pancake is tailor made for a late weekend breakfast or brunch. Topped with cubed ham, a bit of jalapeno, some aged cheddar and drizzled with maple syrup, it's sweet and spicy and very really good breakfast-y!

    The corn pancake batter uses just a few ingredients and the pancake cooks up fairly quickly on the stove-top. The pancakes are a great base for any number of flavour combinations, so use your imagination and create your own version!

    savoury corn pancake in skillet with jalapenos and tomatoes

    Cook's Notes

    Be sure to use a slotted spoon or a large fork to transfer the battered corn in to the pan, leaving behind any excess batter in the bowl and adding a bit more batter only if needed. If you add all the batter with the corn, you'll end up with a fritter that is thick and limp. By limiting the batter, you'll get a more crisp fritter and more of the great corn/jalapeno flavour and texture.

    You may want to add a bit more salt and freshly ground pepper to your finished fritter pancake.

    savoury corn pancake in skillet with ham and cheese

    savoury corn pancake in skillet with jalapenos and tomatoes

    Savoury Corn Pancakes: Two Ways

    Delicious corn pancakes, with two different toppings, depending on your mood or time of day. The fresh salsa topping makes for a great meatless meal or try the ham, cheese and maple syrup for a great weekend brunch recipe.
    Author: Jennifer
    5 stars from 2 ratings
    Print it Pin it + Collection Go to Collections Share by Email
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Brunch, Main Course, Side Dish
    Servings 3

    Ingredients
     

    Corn Pancake Batter:

    • 1 3/4 cups corn kernels, fresh, cut from the cob or frozen/or thawed frozen corn kernels
    • 1/4 cup diced jalapeno, seeds removed
    • 6 Tbsp. all-purpose flour
    • 1/4 tsp. baking powder
    • 3/4 tsp. salt
    • Pinch or more of red pepper flakes
    • Freshly ground pepper
    • 6 Tbsp. milk
    • 1 large egg

    Fresh Salsa Topping:

    • 1/2 cup diced fresh tomatoes
    • 3 Tbsp. finely sliced green onion, light green part only
    • 3 Tbsp. diced jalapeno, seeds removed
    • 1 Tbsp. white vinegar
    • Salt and freshly ground pepper, to taste
    • Sour cream, for serving

    Ham and Cheese Topping:

    • 1 cup diced cooked ham
    • 1/2 cup shredded aged cheddar
    • 3 Tbsp. diced jalapeno, seeds removed
    • Maple syrup, for drizzling
    Prevent screen from going dark

    Instructions
     

    • Prepare the fritter batter:Place the corn and jalapeno in a large bowl. In a medium bowl, whisk together the flour, baking powder, salt, red pepper flakes and freshly ground pepper. Add the milk and egg and whisk until smooth. Add the batter to the corn/jalapeno mixture and stir to combine and coat the corn.
    • On the stove-top, heat a bit of oil in a skillet over medium-high heat. Use a large fork or slotted spoon to add battered corn to hot pan. You want to leave most of the excess liquid batter behind at this point and just add the battered corn/jalapeno. Use a spatula to spread the mixture in to an even layer. Add a bit more batter to any dry spots in the pan. Allow pancake to cook until golden underneath (about 10 minutes). Flip and cook the other side until golden as well (another 8-10 minutes). Serve topped with either fresh salsa or ham and cheese topping (See below for instructions for each. You can prepare either while the pancake is cooking).
    • For the fresh salsa: Combine all ingredients in a small bowl. Stir to combine. Allow to stand for a few minutes, then drain off any liquid in the bowl before spooning on top of the corn fritter. Serve a dollop of sour cream on top, if desired.
    • For the ham and cheese topping: Combine all ingredients in a small bowl and spoon on top of the corn fritter. Drizzle with some maple syrup.

    Nutrition

    Calories: 340kcal | Carbohydrates: 42g | Protein: 18g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 92mg | Sodium: 1248mg | Potassium: 483mg | Fiber: 3g | Sugar: 5g | Vitamin A: 480IU | Vitamin C: 13.9mg | Calcium: 72mg | Iron: 2.7mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Brunch, Main Course, Side Dish
    Cuisine American
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    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


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    Reader Interactions

    Comments

    1. Elizabeth says

      June 08, 2020 at 7:42 pm

      5 stars
      Wondering what to make for supper when this recipe arrived in my email. It was delicious, full of flavour and tender. I used frozen corn and the dish was on the table within half an hour.

      Reply
      • Jennifer says

        June 09, 2020 at 9:23 am

        So glad to hear, Elizabeth :) Thanks!

        Reply
    2. Tricia @ Saving room for dessert says

      August 21, 2016 at 7:10 pm

      We are certainly on the same page with the corn this week Jennifer. Love both these versions - what a great recipe! There you are doing amazing things in that skillet again. Bravo!

      Reply
      • Jennifer says

        August 21, 2016 at 8:29 pm

        Thanks Tricia and yes, hard to ignore corn this time of year. And yes, I might need a skillet intervention :)

        Reply
    3. Laura | Tutti Dolci says

      August 21, 2016 at 1:50 am

      These fritters sound so delicious and I love both of your topping ideas - can't wait to try these! :)

      Reply
      • Jennifer says

        August 21, 2016 at 8:54 am

        Thanks Laura. They were a delicious treat :)

        Reply
    4. Robyn @ Simply Fresh Dinners says

      August 20, 2016 at 8:03 pm

      Hi Jennifer,
      After my crazy week of 'tech hell', I'm finally catching up with friends and their beautiful creations and wow! these two beautiful dishes have me wanting to bite into my screen. Your photos!! I swear one day I'm going to peek through your windows to discover your secrets, lol.
      Both versions are so appealing because I love tomatoes and I adore maple syrup so I'll take both please!
      Sharing :)

      Reply
      • Jennifer says

        August 21, 2016 at 8:54 am

        Thanks Robyn. We loved them both. Such a great combination of flavours!

        Reply
    5. Mary Ann | The Beach House Kitchen says

      August 18, 2016 at 10:48 am

      5 stars
      I LOVE corn fritters Jennifer!! I get so much delicious Jersey corn during the summer they're on my menu quite often! I love both your toppings! So fresh and delicious!

      Reply
      • Jennifer says

        August 18, 2016 at 1:30 pm

        Thanks Mary Ann :) It was a delicious treat, as we are in the height of great, local corn season here, as well!

        Reply

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