Dinner Tonight: Corn Cakes With Goat Cheese And Bacon Recipe – a delicious recipe with extra-virgin olive oil, fresh corn, zucchini, salt, bacon, scallions. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pour 1 teaspoon of the oil into a large non-stick skillet set over medium heat. When oil starts to shimmer, add the corn and zucchini, and season with salt and pepper. Cook, stirring occasionally, until the zucchini softens, three to five minutes. Transfer mixture to a large bowl and let cool for five minutes.
2
Meanwhile, cook the bacon in a separate skillet until crisp. Set aside when done.
3
Add the scallions, eggs, and cornmeal to the bowl with the corn and zucchini. Stir well. Wipe out the nonstick skillet, and then pour in the remaining 2 tablespoons of the olive oil and turn the heat to medium. When oil is shimmering, scoop out about 1/2 cup of the corn mixture and pour into the skillet. Add as many scoops as will bit comfortably in the skillet. Cook until each is browned on the bottom, about three minutes. Flip, and brown on the bottom, about two minutes. Drain each cake on some paper towels. Repeat this process until all of the corn mixture has been used.
4
Serve the corn cakes garnished with the crumbled goat cheese, salt and pepper to taste, and the bacon.
691
kcal
Calories
44
g
Fat
39
g
Carbs
38
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 tablespoons plus 1 teaspoon extra-virgin olive oil, 3 cups fresh corn (about 3 ears corn), 1 zucchini, diced, salt and black pepper, and more.
Yes, Dinner Tonight: Corn Cakes With Goat Cheese And Bacon Recipe 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.
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