All that corn...

I've got fresh corn on the brain lately.  All year round, I keep frozen corn (and peas) in my freezer and I love heating some up to eat with my lunch.  But this time of year, it's all about the fresh stuff. Since I live in New Jersey, you know there's plenty of "Jersey fresh corn" to be had and no excuse not to take advantage of it.
Of course, I love the simplicity of just eating corn-on-the-cob and I may throw together a succotash if I have some other fixings around.  But walking around the farmer's market and seeing the mounds of fresh corn all around had me wanting to find some different ways of cooking with it.

So I spotted a little recipe for fresh corn cakes in the latest issue of Cooking Light magazine (real time cooking again!) and that's what I decided to make with some of the corn I picked up at Sunday's farmer's market.  I used the yellow-and-white variety...I know that white kernels are supposed to be sweeter but I love the cheerfulness of the bright yellow ones and bi-color corn seems to be the best of both worlds to me.  
Silver dollar corn cakes: made with cornmeal, buttermilk, and plenty of fresh sweet corn
These little silver dollar corn cakes are easily made with cornmeal, some flour, a little baking powder, buttermilk, and the star of the show: fresh corn kernels.  Some scallions add a little color and savoriness and I tossed in a little paprika and white pepper to balance out some of the sweetness.  And speaking of sweetness - I could hardly believe there was just a teaspoon of sugar in my batch of about a dozen-and-a-half corn cakes!  It was so sweet, thanks to that delicious fresh, sweet corn.

This reminds me that fresh corn - at their peak like this - is good even eaten raw, maybe tossed in a salad.  I served my silver dollar fresh corn cakes for Sunday night dinner with some pork tenderloin and roasted fingerling potatoes.  
Dinner last Sunday night


These little corn cakes are very easy to make and can be made ahead and reheated in the microwave or oven.

As I mentioned, these corn cakes were so delightfully sweet - I'm tempted to suggest you omit the teaspoon of sugar in the corn cake batter altogether.  I do recommend playing with the recipe a bit and adding a little spice for another layer of flavor beyond sweetness.  I went with a little paprika and white pepper.  If it wasn't for the little one, I'd toss in some cayenne paper for more heat.  You could add other spices you enjoy and play around with herbs.


Recipe:

Silver Dollar Corn Cakes
Adapted from August 2014 issue of Cooking Light

- Makes approximately 18 - 

1/2 cup yellow cornmeal
1/4 cup all-purpose flour
1 teaspoon sugar
1/2 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 teaspoon paprika (optional)
1/4 teaspoon white pepper (optional)
1/2 cup buttermilk
1 large egg
1 cup fresh corn kernels
2-3 tablespoons thinly sliced scallions (I use the dark green end)
Cooking spray to grease pan

Whisk cornmeal, flour, sugar, baking powder, salt, and spices (if using) together in a bowl.  Whisk buttermilk and egg together and pour into the dry ingredients.  Stir together with the corn kernels and scallions until just combined.

Heat a griddle or nonstick skillet over medium-heat and lightly coat with cooking spray.  Place about 1-tablespoon mounds onto pan and cook 2 minutes per side.  

Serve immediately, or corn cakes can be made a couple of days in advance, refrigerated, and re-heated in the microwave or oven.





48 comments:

  1. I am currently corn OBSESSED. I think I have eight ears in my fridge at any given time! How did I miss these in the latest CL?! They look like little bites of awesomeness!

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    1. I know how you feel. Sometimes I forget what things can really taste like - how intense it can be when it's seasonal and at its best. These little corn cakes were the side dish for the pork chops in the CL issue. : )

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  2. Awwhhhhh these corn cakes are the most darling food item I've ever seen! Seriously - they are absolutely lovely! And I'm sure that they taste amazing as well! Happy Tuesday Monica! xx

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    1. Little things like silver dollar pancakes are the cutest thing...and then we end up eating 8 in a few minutes. haha!

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  3. Love love love fresh corn! These little cakes look like perfection and I bet they freeze beautifully for a taste of fresh corn year round :)

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    1. Thanks! I bet you are right! I had a few left that I refrigerated and heated up for dinner and it was perfect. I am sure freezing would be as good.

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  4. How cute are those, Monica! Never know what to do with fresh corn, besides just boiling it. Thanks!

    ela h.
    Gray Apron

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    1. I hear you! Just boiling it is not a bad thing...fresh corn is so good, just raw even!

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  5. Gosh Monica - I gasped when I saw those lovely little corn cakes - they are beautiful simple perfection! I love fresh corn too - you just can't beat it!

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    1. Glad you like it, Tricia! Thank you.

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  6. Yesssss I have been buying corn like a crazy woman lately! haha It's been so so good! And these little cakes! I need to try these as a fun way to switch it up from just corn on the cob! And you really could play around with the seasonings to make them different each time :)

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    1. Corn on the cob is the best...I don't need anything on it. But these little cakes are so "corny" and awesome. haha...Happy corn-eating, Ashley! ; )

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  7. Hi Monica, we are waiting with baited breath for corn to be available here, it's almost time, I can't wait. Pinning this recipe for then.

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    1. Thanks for pinning, Cheri! This corn I used from the farmer's market was unbelievably sweet. It boggles the mind sometimes... : )

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  8. We can never have too much fresh corn and have been buying it like it's going out of style haha. Love these little cakes, they are so cute and what an awesome recipe to use some fresh corn. They look awesome and I love that you can play around with different spices too :)

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    1. haha! I do get stuck on a trend too and buying a lot of corn is an easy thing to do! These are really fun...I would like a little more heat since these are so sweet with that fresh corn.

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  9. wow FRESH corn does make the difference! These corn cakes look beyond delicious, Monica.

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    1. You are very wise...it truly is eye-opening how season produce compares to non-seasonal. : )

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  10. wow those corn cakes definitely take me back to my childhood.. thanks for sharing. definitely saving the recipe!

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  11. Oh my goodness! These look so good! I love all things corn...and so does Lucy! We'll enjoy making and eating these for sure!

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    1. If Lucy enjoys corn, she would likely enjoy these. Easy to hold and eat for kids. : )

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  12. Fresh summer corn is my favorite!! I could probably eat a dozen of those cute corn cakes!

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    1. It's hard to keep track of how many you eat, that's for sure! : )

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  13. These corn cakes are lovely. I've never tried cooking with fresh corn. I use canned ones especially creamed corn and it'll be wonderful to use fresh corn kernels. I'll be making these soon..I know my little ones will LOVE them. Thanks for the inspiration!

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    1. I use frozen corn all the time and get used to the convenience but then tasting this fresh, seasonal corn, I remember why it's worth the husking and handling to eat the fresh stuff while it's good. Thanks!

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  14. Just discovered your blog @yummychunclet.
    These corn cakes look so yummy and summery. Fresh corn is definitely a delight at that time of the year.

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    1. Thanks for stopping by and commenting, Daniela. It's nice to take advantage of seasonal produce, isn't it. You enjoy the summer!

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  15. This is so perfect to make with all this fresh corn. Great idea :D I love that you made these cakes little. I can myself eating a lot of these! Pinning

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    1. My husband was saying the same thing about how many he polished off without noticing. Corn on the cob is wonderful but it's nice to mix things up and try something different, too.

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  16. What a brilliant idea to make these cute corn cakes with fresh corn. YUM! I wish I could have a couple of these cakes right now!

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    1. It's a nice little side to whip up right now for sure! I had the cornmeal and buttermilk on hand already so it was quick and meant to be. :)

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  17. Now you have me craving corn and corn cakes! Yummm

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    1. I want to make more of these, too...

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  18. How cute these little corn cakes are! It is a great way to use up some of those sweet corns. Love to try these! Thanks, Monica!

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    1. I know...I just like the sound of any "silver dollar" pancakes. : ) Thanks and have a great weekend.

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  19. I too love corn, and these corn cakes look great, great as a side dish....yum!
    Hope you are having a wonderful week Monica :D

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    1. Great side dish, for sure...so sweet...Enjoy the weekend!

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  20. I love summer corn! And these corn cakes look like the perfect, portable way to get my toddler to try some vegetables *fingers crossed* :)

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    1. Yes, they are definitely portable and you don't have to worry about sticky fingers. I barely used any oil to cook them in, too. Can't guarantee your toddler will like it but I hope so. : )

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  21. I have not had corn cakes like this since living at home. Thanks for the fond memories. I love the little crunch from the fresh corn kernels. I hope I am not the only one but I like mine with a tad of butter and a little drizzle of honey. Just shared!

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    1. You're so right...the little pops of fresh corn kernels make it. : ) I asked everyone if they wanted honey but the corn was so sweet, we didn't need it. How did we bypass the butter? ; )

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  22. Mmm, I love fresh corn cakes, especially when they're a little sweet. These are so adorable! I def need to go pick up some more corn and make them. My hubby would love them too.

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    1. Makes a great side dish, Amy, and pretty quick to whip up.

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  23. When my daughter was going to college in Des Moines, Iowa, my favorite place was the HUGE Saturday farmers market downtown. At the right time of year, there was more corn than I had ever seen in my life! More quantities, variety, and freshness. I wish I had this corn cakes recipe then! Though I could make a meal out of corn on the cob with butter, these corn cakes are a wonderful way to enjoy fresh corn now and freeze for zapping later. Wouldn't it be wonderful to serve corn cakes in the middle of the winter and taste the warmth of summer?! My Missouri corn may not be quite as abundant as Iowa (or Jersey) corn, but I will be using some in these corn cakes!

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    1. That sounds wonderful, Wendy. I could make a meal out of plain corn myself but it was fun trying something different. The little pops of fresh sweet corn in these cakes are so good. Hope you make a batch...I am thinking I need to make and freeze some. : )

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  24. Wow the silver dollar corn cakes look so adorable; I'm a huge fan of cornmeal. What a creative way to use fresh corn! (:

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    1. I like the texture from cornmeal, too...and I agree that little things are so adorable and you totally don't feel guilt eating a ton of them! : )

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