Summer Corn Cakes Recipe

Name: Summer Corn Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: For the cakes:; 2 cups corn kernels, divided in half (from about 3 ears); 2 tablespoons butter, plus more for cooking; 1/2 cup buttermilk; 1/2 cup red onion, finely diced; 1/2 cup basil chiffonade, plus more for garnish; 3/4 cup all-purpose flour; 1/2 cup cornmeal; 1 teaspoon baking powder; 1/2 teaspoon baking soda; Pinch of salt and pepper; For the topping:; 2 heirloom tomatoes, diced; 1/2 cup corn kernels; 2 tablespoons olive oil; Salt and pepper; Eggs, poached or fried or left off if you're lazy

Servings: persons

For the cakes:
2 cups corn kernels, divided in half (from about 3 ears)
2 tablespoons butter, plus more for cooking
1/2 cup buttermilk
1/2 cup red onion, finely diced
1/2 cup basil chiffonade, plus more for garnish
3/4 cup all-purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt and pepper
For the topping:
2 heirloom tomatoes, diced
1/2 cup corn kernels
2 tablespoons olive oil
Salt and pepper
Eggs, poached or fried or left off if you're lazy

1
In a blender, puree half the corn kernels, butter, and buttermilk until mostly smooth. Transfer to a bowl. Mix in remaining corn kernels, onion, and basil.
2
In a separate bowl, thoroughly combine all of the dry ingredients.
3
Add wet ingredients to the dry, and mix until just combined.
4
In a skillet, melt some butter over medium heat and about add 2 heaping tablespoons of batter for each pancake. (You can customize this based on how big you'd like your cakes to be, of course.) Cook about 2 minutes per side or until cooked through. Season with salt and pepper and set aside.
5
For the topping, combine tomato and corn with olive oil and a pinch of salt and pepper. Spoon mixture over the corn cakes.
6
Top each cake with an egg, salt, and pepper, and garnish with basil.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: For the cakes:, 2 cups corn kernels, divided in half (from about 3 ears), 2 tablespoons butter, plus more for cooking, 1/2 cup buttermilk, and more.

Yes, Summer 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.

Summer Corn Cakes

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