Crispy Corn Cakes with Two Sauces Recipe

Name: Crispy Corn Cakes with Two Sauces
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 c. fresh corn kernels; 1/4 c. milk; 2 scallions; 1 c. part-skim ricotta cheese; 2 large eggs; 1 c. all-purpose flour; 1/4 c. cornmeal; 1 1/2 tsp. baking powder; 1/2 tsp. salt; 1/2 tsp. Pepper; Cooking spray or 4 tbsp canola oil; 1 large ripe Hass avocado; 1 tsp. reduced-fat mayonnaise; 1 tbsp. fresh lime juice; 1/4 tsp. salt; 1/4 tsp. Pepper; 1 large roasted red bell pepper; 1 slice white bread; 1 tbsp. reduced-fat mayonnaise; 1/4 tsp. salt; 1/4 tsp. Pepper

Servings: persons

1 3/4 c. fresh corn kernels
1/4 c. milk
2 scallions
1 c. part-skim ricotta cheese
2 large eggs
1 c. all-purpose flour
1/4 c. cornmeal
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. Pepper
Cooking spray or 4 tbsp canola oil
1 large ripe Hass avocado
1 tsp. reduced-fat mayonnaise
1 tbsp. fresh lime juice
1/4 tsp. salt
1/4 tsp. Pepper
1 large roasted red bell pepper
1 slice white bread
1 tbsp. reduced-fat mayonnaise
1/4 tsp. salt
1/4 tsp. Pepper

1
Corn Cakes: Puree 3/4 cup of the corn kernels and milk in a food processor until smooth; add scallions and pulse until finely chopped.
2
Add ricotta, eggs, flour, cornmeal, baking powder, salt, and pepper; pulse until combined.
3
Transfer batter to a bowl; stir in the remaining 1 cup corn kernels.
4
Heat oven to 225 degrees F; place a large baking sheet in oven.
5
Coat 2 large nonstick skillets with cooking spray and heat over medium heat (or heat 2 tbsp oil in each skillet).
6
Drop teaspoonfuls of the batter into the hot skillets.
7
Cook 2 1/2 minutes per side, until puffed and golden.
8
Transfer to oven to keep warm while making remaining corn cakes.
9
To serve, arrange warm fritters on a platter and serve with Avocado Sauce and Roasted Red Pepper Sauce.
10
Avocado Sauce: Scoop avocado flesh with a spoon into a small bowl; mash well until smooth.
11
Stir in mayonnaise, lime juice, salt, and pepper.
12
Cover and refrigerate up to 4 hours before serving.
13
Serve with corn cakes.Prep time: 5 minutes Cooking time: 0 Makes 3/4 cup
14
Roasted Red Pepper Sauce: Puree bell pepper, bread, mayonnaise, salt, and pepper in a blender until smooth.
15
Pour into a small bowl.
16
Cover and refrigerate up to 4 hours before serving.
17
Serve with corn cakes.Prep time: 5 minutes Cooking time: 0 Makes 3/4 cup

552

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

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 21 ingredients. The key ingredients include: 1 3/4 c. fresh corn kernels, 1/4 c. milk, 2 scallions, 1 c. part-skim ricotta cheese, and more.

Yes, Crispy Corn Cakes with Two Sauces 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!

Crispy Corn Cakes with Two Sauces

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions