As the weather gets warm, I get the urge to eat fresh vegetables.

Maybe it’s because they sit enticingly on displays at the supermarket and fruit stands in nyc, or maybe it’s because I get so thirsty when it’s hot out that I crave juicy things.

Either way, I have no problem giving in to what my body asks for…especially when it’s healthy.

The corn this time of year, specifically, beckons me each time I go to get groceries. I’ve bought it twice in one week  now, and although I could eat corn on the cob at every meal, it begs to be made into something else. Plus, I have to think of Nate, who may not enjoy eating the same thing for 3 meals in a row like I do :)

It just so happens that on my daily perusal of other food blogs, I came across a recipe for fresh corn cakes. Both Nate and I love cornbread, and I figured the sweetness of the corn would make a delicious little cake.

I altered the recipe I found a bit, preferring cilantro to basil. Rather than making a whole salsa, I chopped up some fresh avocado and mixed it with lime juice and some more cilantro and served up some Trader Joe’s salsa on the side. The whole thing came together fairly quickly and can pretty much be made with items in your pantry. In fact, although it may not be quite as fresh tasting, I venture to say that frozen or even canned corn could be used in this recipe for corn cakes all year long.

Although I served these with dinner, they’d be just as well-suited for a summer brunch along with some sausage and bacon.

Fresh Corn Cakes

Adapted from EzraPoundcake

Print this recipe!

Makes 12-14 cakes

3 ears corn, shucked
1 cup flour
1/2 cup cornmeal (if you can only find cornmeal mix, skip the baking powder)
1/4 cup diced red onion
1/2 cup chopped cilantro
1 tsp baking powder
1/2 tsp baking soda
salt and pepper
2 eggs, lightly beaten
2 Tbsp buttermilk*
2 Tbsp unsalted butter, melted
canola oil for frying

Preheat oven to 200 degrees. Line a baking sheet with tin foil.

Cut the corn from the cobs into a large bowl, and scrape the stripped cobs wit hthe back of a knife (or a spoon) to release the juices into the bowl.

Place 2 cups of the corn kernels into a food processor, and pulse several times, until the corn is slightly pureed but still chunky. Scrape into the bowl with the remaining corn kernels.

Add flour, cornmeal, onion, cilantro, baking powder, baking soda, salt and pepper to the corn. Stir to mix.

Add the eggs, buttermilk and butter, and stir just to combine (do not overmix).

Place a large skillet over medium heat. Add just enough oil to barely cover the bottom and heat until sizzling hot.

One heaping Tablespoon at a time, scoop the batter into the skillet. Cooking in batches of 4 to 5 to avoid overcrowding, fry the cakes 1 to 2 minutes per side, until golden brown.

Drain on the lined baking sheet, and place in the oven to keep warm while cooking the remaining corn cakes. Serve warm topped with a heap of chopped avocado tossed with lime and cilantro.

*If you don’t have buttermilk, mix 2 Tbsp milk with 1 tsp vinegar and let sit 5 min or until slightly curdled


  1. Ok so I did the scroll and oh, and scroll and oh this time. Had to go back and read! Love this and with the fresh avocados. Hmm, I’m going back up to scroll and oh again….

  2. How wonderful! We’ve been getting a lot of corn in our CSA basket recently and I’m definitely looking for new ways to use it. It’s delicious on the cob, but it looks amazing like this, too. I’m looking forward to trying it.

    • Oh man, i want to do CSA so badly. I’m just afraid it’ll be too much for two people. Do you find that some of it goes to waste? Let me know if you try this recipe…it’s sooooo good.

  3. I love this so much! Looks delicious! It’s officially on my “to-try” list… I like it because I have all the ingredients laying around, it doesn’t call for anything too crazy. Can’t wait :)

    • Thanks Jenna :) So good to hear from you!! I know you must be super busy with all your wedding planning. I hope you’re doing well!!

  4. I remember making these on a skillet on the camp fire when I was a teenager! Thanks for bringing back a great memory – I’ll have to try them with my Scouts!

    • Thanks for stopping by my blog, Claire! Aw, what a fun memory. i wouldn’t have even thought of making this on a campfire, but what a wonderful cookout idea :) How fun that you lead a troup!

  5. amy, these look SOO good!! i tried making vegan corncakes once, and it was a big failure. hahaha. love the addition of avocado. this has been bookmarked. going to try veganizing this!

    • Hi Junia! Oh, you should def try them vegan! You know, I actually only had one egg left, so I used about 1/4 cup mayo for the other egg…which makes me think that you could use about 1/2 cup vegan mayo in place of the eggs. And obviously any milk substitue would be fine in place of the milk. Try it and lemme know how it comes out!

  6. Just came across your site through Julie at Peanut Butter Fingers. These corncakes look delicious! I already passed the recipe on to my husband so we can pick up ingredients this weekend.

    • Aw, yay! I love getting new readers :) Thank you so much for stopping by. Glad you’re going to try the recipe…it’s SO tasty. And it’s simple because you don’t even have to cook the corn before using it in the recipe. Be sure to come back and visit soon :)

  7. these look AWESOME. i can’t wait for fresh corn :)

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