Goat Cheese and Basil Corn Cakes Recipe

Name: Goat Cheese and Basil Corn Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (15 Oz. Can) Unsalted Corn Or 3 Ears Of Corn, Shucked; 1 cup All-purpose Flour; 1/2 cups Panko Breadcrumbs; 1/4 cups Finely Diced Red Onion; 1/4 cups Thinly Sliced Basil; 1 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1/4 cups Crumbled Goat Cheese; 1/2 teaspoons Sea Salt (or To Your Taste); Pepper To Taste; 2 whole Large Eggs, Lightly Beaten; 2 Tablespoons Buttermilk; 2 Tablespoons Melted Butter; 2 Tablespoons Olive Oil (up To 3 Tablespoons)

Servings: persons

1 can (15 Oz. Can) Unsalted Corn Or 3 Ears Of Corn, Shucked
1 cup All-purpose Flour
1/2 cups Panko Breadcrumbs
1/4 cups Finely Diced Red Onion
1/4 cups Thinly Sliced Basil
1 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1/4 cups Crumbled Goat Cheese
1/2 teaspoons Sea Salt (or To Your Taste)
Pepper To Taste
2 whole Large Eggs, Lightly Beaten
2 Tablespoons Buttermilk
2 Tablespoons Melted Butter
2 Tablespoons Olive Oil (up To 3 Tablespoons)

1
Place half of the corn in a food processor and pulse until corn is slightly pureed, but still chunky.
2
In large bowl, combine corn from the food processor, leftover corn, flour, breadcrumbs, onion, basil, baking powder, baking soda, goat cheese, and salt and pepper.
3
Mix well.
4
Add eggs, buttermilk, and butter, and mix until just combined.
5
Dont over mix.
6
In a large skillet, heat the olive oil over medium heat, making sure the oil is spread evenly across the pan.
7
Once heated, cook about 4 corn cakes at a time, scooping with a 1/4 cup measuring spoon.
8
Let cook 2-3 minutes on each side, until golden brown.
9
Continue until all of the batter is used.
10
Serve with avocado slices, sour cream, guacamole, salsa, or any dipping sauce you can think of!
11
Enjoy!

431

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.
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 14 ingredients. The key ingredients include: 1 can (15 Oz. Can) Unsalted Corn Or 3 Ears Of Corn, Shucked, 1 cup All-purpose Flour, 1/2 cups Panko Breadcrumbs, 1/4 cups Finely Diced Red Onion, and more.

Yes, Goat Cheese and Basil Corn 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!

Goat Cheese and Basil Corn Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions