Delicious savoury corn cakes, topped two ways – with fresh tomato, green onion and jalapeño salsa and sour cream and also with ham, aged cheddar and maple syrup.
About these corn cakes
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.
Fresh Salsa and Sour Cream – The first savoury version of corn pancake is topped with 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 corn pancake would be a great meatless meal.
Ham and Cheese – 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 cake 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!
Ingredients and substitutions
A few notes about the key ingredients …
Corn – you can use fresh corn kernels, cut from the cob or use frozen corn that is thawed before using.
Ham – use leftover ham or simply cut up some deli sliced ham.
Cheese – I’ve used aged cheddar cheese here, but any cheese you have and enjoy would be fine.
Recipe tips!
- 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/jalapeño flavour and texture.
- You may want to add a bit more salt and freshly ground pepper to your finished pancakes.
Making ahead, storing and freezing
These corn cakes are best enjoyed freshly cooked. Store leftovers in the refrigerator for 2-3 days. Reheat in a skillet on the stovetop until warmed through.
Cooked corn cakes will also freeze well for up to 3 months.
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Get the Recipe: Savoury Corn Cakes
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 Tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- 3/4 teaspoon salt
- Pinch red pepper flakes
- Freshly ground pepper
- 6 Tablespoons milk
- 1 large egg
Fresh Salsa Topping:
- 1/2 cup fresh tomatoes, diced
- 3 Tablespoons green onion, light green part only, finely sliced
- 3 Tablespoons jalapeño, seeds removed and diced
- 1 Tablespoon white vinegar
- Salt and freshly ground pepper, to taste
- Sour cream, for serving
Ham and Cheese Topping:
- 1 cup cooked ham, diced
- 1/2 cup cheddar cheese, shredded
- 3 Tablespoons jalapeño, seeds removed and diced
- Maple syrup, for serving
Instructions
- Prepare the batter: Place the corn and jalapeño 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/jalapeño 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.
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/jalapeño flavour and texture.
More corn recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
A flavorful treat Jennifer. I couldn’t decide which one to make for supper so ended up making both flavors. Both are winners. Quick and easy to make. Gloriously celebrating the corn season. I am going out to buy a few dozen to process and keep in the freezer for the winter. This is really a true keeper.
Many thanks again.
So glad you enjoyed it, Liliana! It’s a favourite here this time of year :) Thanks so much.
Jennifer,
It appears you have made one large fritter, taking up the full pan, 8 inches maybe? Of course, I can make any size but wondering what you based your calorie 342 on and also I like the idea of one larger fritter especially when using the salsa topping. Thank you.
Hi Den, the calorie count always relates to the total servings number (which is set at 3). So that assumes the one large fritter would be 3 servings and that each of those 3 serving would be the 342 calories.
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.
So glad to hear, Elizabeth :) Thanks!
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!
Thanks Tricia and yes, hard to ignore corn this time of year. And yes, I might need a skillet intervention :)
These fritters sound so delicious and I love both of your topping ideas – can’t wait to try these! :)
Thanks Laura. They were a delicious treat :)
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 :)
Thanks Robyn. We loved them both. Such a great combination of flavours!
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!
Thanks Mary Ann :) It was a delicious treat, as we are in the height of great, local corn season here, as well!