Corn Cakes With Corn And Tomato Chutney Recipe

Name: Corn Cakes With Corn And Tomato Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ear corn-on-the-cob shucked; 3 beefsteak tomatoes; 1 onion small, chopped; 1 Granny Smith apple peeled, cored and chopped; 1/2 cup brown sugar packed; 1/2 cup apple cider vinegar; 1/2 teaspoon ground ginger; 1/4 teaspoon cayenne pepper; 1/2 cup cornmeal; 1/2 cup flour; 1/2 teaspoon baking powder; 1 cup buttermilk; 1 egg; 3 ears corn-on-the-cob shucked and kernels removed; 4 green onions chopped, plus additional to serve; 2 tablespoons oil; prosciutto Crisp, to serve

Servings: persons

1 ear corn-on-the-cob shucked
3 beefsteak tomatoes
1 onion small, chopped
1 Granny Smith apple peeled, cored and chopped
1/2 cup brown sugar packed
1/2 cup apple cider vinegar
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1/2 cup cornmeal
1/2 cup flour
1/2 teaspoon baking powder
1 cup buttermilk
1 egg
3 ears corn-on-the-cob shucked and kernels removed
4 green onions chopped, plus additional to serve
2 tablespoons oil
prosciutto Crisp, to serve

1
For the chutney, preheat grill on high heat. Grill corn and tomatoes 5-8 mins, turning frequently, until browned. Set aside to cool. Remove kernels from cob with a sharp knife. Peel tomatoes and coarsely chop.
2
Place corn and tomatoes in a saucepan with remaining ingredients on medium heat. Bring to boil, stirring. Reduce heat to low; simmer, 45 mins, uncovered, stirring occasionally, until chutney thickens.
3
Meanwhile, for the corn cakes, place cornmeal, flour and baking powder in a large bowl. Whisk in combined buttermilk and egg until well blended. Stir in corn kernels and green onions.
4
Heat oil in a large skillet on medium heat. For each corn cake, pour 1/3 cup of batter into skillet. Cook in batches, 2-3 mins each side, until golden, to make 8 corn cakes.
5
Serve corn cakes topped with chutney, prosciutto and additional green onions.

855

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 ear corn-on-the-cob shucked, 3 beefsteak tomatoes, 1 onion small, chopped, 1 Granny Smith apple peeled, cored and chopped, and more.

Yes, Corn Cakes With Corn And Tomato Chutney falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Corn Cakes With Corn And Tomato Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions