Total Time
Prep 15 mins
Cook 10 mins

These yummy little corn cakes are a great side dish for chicken or fish, and they also make a good appetizer. You can prepare the batter a few hours ahead and refrigerate, then saute just before serving.

Ingredients Nutrition


  1. In a large bowl,mix sweet corn kernels and all other ingredients except oil, making sure to mix very well.
  2. In a large skillet (or 2 skillets if small) heat the oil.
  3. Drop batter by heaping tablespoons full into the skillet.
  4. Flatten batter, and cook until lightly browned on both sides (about 1 to 2 minutes per side) Cover with foil and keep warm in the oven at low temperature until ready to serve.


Most Helpful

I thought these were very good. Nice change of pace. Great flavor. Kid friendly. Will make again.

Chef Kelci March 27, 2007

These are absolutely the most delicious corn cakes I have ever had. A little more work than usual, and since fresh corn right now is $1 an ear, I opted to use frozen...not unfavorable at all. They smelled wonderful cooking up, and everyone raved when served. I did add Kate Geraghy's recipe#160710 Coating Cheese Sauce to put over the cakes... good with our without.

Chabear01 March 28, 2006

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a