This corn cakes recipe has quickly become one of our go-to quick snack and easy dinner recipes. They come together so quickly, use only 4 ingredients and fill up little bellies fast. Enjoy them as is, with some tomato ketchup or sour cream, or dress them up with some creme fraîche, chives, and smoked salmon.
Once that fresh corn hits the farmers market stalls I start having serious cravings for all things corn and corn related. These fresh corn cakes are always top of the list for things to make. Mainly because they are so freaking easy.
As a teenager, my favorite thing to eat after a day at the beach was a deep-fried corn dog. We would buy the huge bags of frozen ‘dogs’ from the store and my mum would fry up batches for all the neighborhood kids. I naively thought I was being so much healthier than all those people eating the weird meat versions. Hindsight and all that, right?
Nowadays I realize they are perhaps not so healthy, and I just can’t handle deep-fried foods like I used to. So I came up with this little fresh corn cakes recipe to offset the huge craving I get as soon as the sun comes out and the beach starts calling.
They consist of only 4 ingredients, are so easy to dress up and make fancy (pop on some créme fraîche and smoked salmon, and call it hors-d’oeuvres), or just eat them as is, straight out of the pan with a big dollop of ketchup.
How Do We Make Great Corn Cakes?
I personally think that this is the best corn cake recipe because it is just so easy.
You cannot go wrong with this, and they do not have to look perfect, the more rustic the better. All you have to do is:
- Add all the ingredients to a bowl and give it a good mix;
- Heat some cooking oil of choice in a large saucepan;
- Once hot, drop a spoonful of the mixture into the pan. Cook for about 2 minutes, flip and cook on the other side for about 2 minutes;
- Serve and enjoy.
Can These Corn Cakes Be Made Ahead of Time?
They sure can.
I make a big batch at the beginning of the week and store them in the fridge for afternoon snacks. And I must say they go down a treat. Especially for hungry little ones when school finishes for the day and we have a few hours before dinner.
Feel free to add in some more veg if you have some hanging out in the fridge that needs to be used up. I sometimes throw in:
- grated and drained zucchini,
- grated carrot,
- a spare bit of onion,
- grated potato or sweet potato,
- leftover parsley or basil,
- or even some peas.
If you are looking for some more 4 ingredient recipes for easy cooking then check these out:
- 4 Ingredient Teriyaki Salmon;
- 4 Ingredient Chicken Skewers;
- 4 Ingredient Homemade Mint Pesto;
- 4 Ingredient Low Carb Peanut Butter Cookies from Wholesome Yum.
Do you get a hankering for fresh corn cakes when they start to show up at the markets? Let me know in the comments what recipes you use for your fresh corn.
This Corn Cakes recipe has quickly become one of our go-to snack and easy dinner recipes. They come together so quickly, use only 4 ingredients and fill up little bellies fast. Enjoy them as is, with some tomato ketchup or sour cream, or dress them up with some creme fraîche, chives and smoked salmon.
- 1 cup corn kernels either canned or cooked fresh corn
- 1 egg (for vegan alternative: see notes)
- 1/4 cup plus 2tbsp whole wheat flour
- 1/2 tsp baking powder
- salt and pepper to taste
In a large bowl, mix the corn kernels with the egg until the kernels are coated
Using a sieve, slowly add in the flour and the baking powder to the corn mixture, and gently combine
Add salt and pepper to taste
Heat some cooking oil of choice (I used avocado oil) in a large saucepan over medium heat. Once oil is hot, add a tablespoon of the mixture at a time. Cook for about 3 minutes on one side, or until it's browned, flip, and cook another 3 minutes, or until it's browned. Remove and repeat for all the other corn fritters (I can usually fit about 4-5 into each batch).
These are best served right away, when they are hot. However, I have popped leftovers into the fridge for a day or two, and they have been just fine as little snacks.
To make this recipe suitable for vegans, replace the egg with a chia egg. Mix 1 tbsp of chia seeds with 3 tbsp water, stir and allow to sit for about 5 minutes. Once jelly-like then use it in place of an egg.
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