Corn, Zucchini And Red Pepper Cakes Recipe

Name: Corn, Zucchini And Red Pepper Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ears Corn, Kernels Removed; 1/4 cups Yellow Onion, Diced; 2 cloves Garlic, Minced; 1 cup Zucchini, Diced Small; 1/2 cups Red Bell Pepper, Diced; 1/4 cups Cornmeal; 2 teaspoons Garlic Powder; 2 teaspoons Onion Powder; Salt And Fresh Ground Pepper To Taste; 2 Eggs, Lightly Beaten; Avocado Oil, Or Other Oil With High Smoke Point; Chopped Scallions For Garnish; Goat Cheese, For Garnish

Servings: persons

2 ears Corn, Kernels Removed
1/4 cups Yellow Onion, Diced
2 cloves Garlic, Minced
1 cup Zucchini, Diced Small
1/2 cups Red Bell Pepper, Diced
1/4 cups Cornmeal
2 teaspoons Garlic Powder
2 teaspoons Onion Powder
Salt And Fresh Ground Pepper To Taste
2 Eggs, Lightly Beaten
Avocado Oil, Or Other Oil With High Smoke Point
Chopped Scallions For Garnish
Goat Cheese, For Garnish

1
In large skillet over medium-high heat, saute corn for about 5 minutes, until lightly charred. Add onions and garlic, and saute for 3 minutes.
2
Add zucchini and red bell pepper, and saute for 2 minutes. Remove skillet from heat and allow to cool for 2-3 minutes.
3
Add cornmeal, garlic powder, onion powder, salt and pepper in large bowl. Add vegetables and combine. Add eggs and combine well.
4
In large, heavy-bottomed pan, add enough oil to cover the bottom. Heat oil over high heat. Test for readiness with a corn kernel. When it sizzles immediately, oil is ready.
5
Reduce heat slightly. Fill 1/4 cup scoop with mixture and carefully add to pan. Press lightly down to get round cake. Cook for about 4-5 minutes, until bottom is golden brown. Turn carefully with spatula, and cook other side until golden brown. Remove and drain on paper towels.
6
Garnish with scallions (green onions) and goat cheese. Enjoy!

156

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 13 ingredients. The key ingredients include: 2 ears Corn, Kernels Removed, 1/4 cups Yellow Onion, Diced, 2 cloves Garlic, Minced, 1 cup Zucchini, Diced Small, and more.

Yes, Corn, Zucchini And Red Pepper Cakes 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, Zucchini And Red Pepper Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions