Get the Recipe: Savoury Corn Cakes
Delicious savoury corn cakes, 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.
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.
Serving: 1serving, 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
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