Return to Content

Summer Corn Cakes

Summer Corn Cakes
0 votes, 0.00 avg. rating (0% score)
by in Aug 1997

Yield: Makes about 15 corn cakes.

Ingredients:

  • 2 eggs, beaten
  • 1/4 cup flour
  • 1/4 teaspoon salt
  • pepper, to taste
  • 2 cups uncooked corn, cut from the cob (or 10 oz. frozen corn kernels, thawed)
  • 1/2 cup chopped scallions
  • 1/3 cup diced red bell pepper
  • 1 tablespoon corn oil
  • sour cream
  • salsa

Instructions:

In a large bowl, mix all ingredients except the last three. Heat a skillet and grease with the oil. Drop mixture by spoonfuls into the skillet, making individual cakes about 3 inches across. Cook 2 or 3 minutes on each side, just until golden. Serve with sour cream and salsa.

Tags:
Updated Wednesday, February 9th, 2005

Bring New England Home Get a Free Trial Issue when you subscribe to Yankee Magazine

In this issue: 2015 Travel Guide to New England
  • Best Bargains: 35 Don't-Miss Summer Savers
  • Where to Go: 120 Best Fairs, Festivals & Events
  • Best Dining: 90 Local Foodie Destinations
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111