Recipe for Sweet Corn Cakes

When corn comes into season, these Sweet Corn Cakes are the first thing on my plate. Of course, they’re even better with avocados on top. They probably aren’t the healthiest option. Make sure to pat the grease out of them. They are just delicious. The original recipe is here.

Sweet Corn Cakes

Ingredients:

2 2/3 cups fresh corn kernels, cut from 3 large corn cobs
1 small chopped red onion
2 eggs
1/2 cup chopped cilantro or 2 tbsps dried cilantro
1 cup all-purpose flour
1 tsp baking powder
Salt and pepper to taste
Vegetable oil for frying

Topping suggestions: avocado, tomato, and salsa are some of my favorites.

When you’re cutting the corn from the cob, make sure to use a sharp knife. You don’t want to hurt yourself. I suppose you could use frozen corn, but I think fresh really gives it that kick.

Use your food processor or blender to mix together the corn, onion, eggs, cilantro, flour, baking powder, salt, and pepper. Process until combined into a dough.

Heat about 1 tbsp of vegetable oil in a pan on the stove on medium high heat. When hot, you’ll want to make each cake with about 2 tbsps of batter and cook for about 1-2 minutes on each side.

When done cooking, you’ll want to place the cakes on a plate covered with paper towels to drain the oil. Eat while hot.