These savory gluten-free corn cakes are super easy, made with fresh corn sliced right off the cob! They're full of fresh cilantro and get a little heat from jalapeño. Ready in 40 minutes!
I could eat corn on the cob every single day during summer. But that might start to get a little annoying to others in my household so it becomes necessary to seek out other, more varied options for corn consumption.
Corn cakes are a great side dish idea if you're looking for new, fun ways to use fresh corn on the cob. They're gluten-free, tender and sweet, with a little smoky spice from jalapeños and brightness from cilantro.
And if you love this idea and want to put a sweet twist on it try my gluten-free cornmeal pancakes.
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Gluten-free corn cakes ingredients
This is an easy batter that comes together using just two bowls.
- Cornmeal: These cute little corn cakes are entirely gluten free. We are just using corn meal, not too coarse, not too fine. I always have some on hand to make these or gluten-free cornmeal madeleines any time I get a craving.
- Fresh corn: Sweet corn kernels sliced right off the cob have the best flavor. You can use the same amount of drained frozen corn if you can't find corn on the cob. It may still add a bit more moisture to the batter.
- Since we are only using cornmeal, we really need a lot of rising agents, so buttermilk, baking powder, and baking soda are all necessary.
- Jalapeño, fresh cilantro, and a dash of hot sauce round out the flavors.
*Ingredients with measurements are listed in the recipe card below.
Variations
- Swap out the cilantro: Try green onions or chives.
- Vary the chili peppers: The seeded jalapeños add a very gentle heat and smokiness, but if you like it spicier, replace them with serrano peppers or habanero peppers.
- Add some cheese: Shredded cheddar or monterey jack cheese is a great addition. Not too much though, or the corn cake won't hold together when it cooks.
How to make gluten-free corn cakes
Recipe adapted from Ina Garten.
Step 1: Melt the butter, chop jalapeños and cilantro
Melt 3 tablespoon of butter in a small saucepan. Set aside to cool. Line a baking sheet with parchment paper.
Finely dice the jalapeño. Chop the cilantro leaves and tender stems. Set both aside.
Step 2: Cut the corn off the cob
To cut the corn off the cob, place a clean, slightly damp dish towel on the counter.
Stand the corn on its large end. Slice the corn kernels off the cob starting with the end of the knife closest to your hand and let the knife fall down the corn cob toward the tip of the blade.
Debra says: Let the knife do the work for you
Letting the knife blade fall from base to tip down the corn cob is much easier than trying to slice straight down with the middle of the blade. It creates a slicing motion instead of just pushing down with brute force. (A little tip I picked up from Jaques Pepin.)
Step 3: Combine the dry ingredients
Combine the cornmeal, sugar, baking soda, baking powder and salt in a mixing bowl and whisk together until combined.
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Step 4: Mix the wet ingredients together
In another bowl, beat the eggs together, then add the buttermilk, cooled melted butter and a dash of hot sauce.
Step 5: Add the corn and finish the corn cake batter
Add the corn, cilantro, and jalapeño to the wet ingredients and stir to combine.
Add the dry ingredients to the wet ingredients and gently fold together until everything is completely incorporated. Be careful because the dry cornmeal likes to hide in there. Don't overmix, but make sure there are no dry pockets.
Step 5: Cook the corn cakes
Heat a non-stick skillet over medium heat. I used my Lodge carbon steel skillet and it worked beautifully for these.
Disclosure: I am a member of the Lodge Blogger Network. This skillet was provided to me free of charge. All opinions are my own.
Melt some butter in the skillet, then use a ¼ cup measuring cup to drop the batter into the pan. I was able to cook about 3 at a time. Cook for about 2 minutes, until you see bubbles coming through and the edges are starting to get golden brown. Then use a very thin spatula to flip them over gently. Cook for another minute or two on the other side.
Place them on a sheet pan lined with parchment and keep warm in the oven on the lowest setting while you cook the remaining pancakes.
Expert tips
- Because these are made entirely of cornmeal, they are a bit delicate: Use the thinnest spatula that you have to flip them. I used my metal cookie spatula. They might not flip over perfectly, but that is okay. Just flatten them back out and get on with your life.
- Make sure the cornmeal is fully incorporated: It has a tendency to hide little pockets of itself in the batter. Just use a spatula and fold gently until you're sure it's all mixed in.
- Clarified butter or ghee is handy for frying: If you happen to have clarified butter or ghee, you can use that to fry up the corn cakes to keep the butter from smoking as much. But I found that if you watch the heat and keep it more in the medium range they turn out perfectly golden without burning.
Serving suggestions
- Top them with avocado crema or mango habanero salsa.
- Serve corn cakes instead of corn bread with white chicken chili or crock pot pulled pork.
- They make a great side dish at a backyard barbecue alongside mango slaw and dill potato salad.
- Make them the vegetarian main course as part of a light summer meal that includes sautéed beet greens and a chickpea salad.
More gluten-free corn recipes
- Did someone say creamed corn? I'll do you one better and give you Chicken Thighs with Coconut Creamed Corn, Green Chiles, and Cilantro.
- If it grows together it goes together so give this Shrimp Scampi with Tomatoes, Corn, and Basil a whirl on a hot summer day.
- And this Sweet Potato Corn Chowder is a great way to use the last of the summer corn as the seasons transition into fall. It freezes well so make it ahead!
Debra's Details: Gluten-free corn cakes are quick and easy, full of summer flavors!
- Fresh corn kernels cut straight from the cob add sweetness and texture and tastes like summer.
- These corn cakes are made entirely of cornmeal so they are gluten-free!
- Easy to make batter: just whisk wet and dry ingredients in two bowls, then combine.
- Buttermilk + baking powder + and baking soda = the fluffiest corn cakes!
- Ready in about 40 minutes!
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Recipe
Gluten-Free Corn Cakes with Cilantro and Jalapeño
Equipment
Ingredients
- 1 cup + 2 tbsp corn meal
- 1 ½ cups fresh corn (about 2 ears)
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 ½ teaspoon sugar
- ½ teaspoon baking soda
- 2 large eggs
- 3 tablespoon melted butter (plus more butter for frying)
- dash hot sauce
- 1 small jalapeño
- ¼ cup cilantro
Instructions
- Melt 3 tablespoon of butter in a small saucepan. Set aside to cool. Line a baking sheet with parchment paper.
- Finely dice the jalapeño. Chop the cilantro leaves and tender stems. Set both aside.
- To cut the corn off the cob, place a clean, slightly damp dish towel on the counter. Stand the corn on its large end. Slice the corn off the cob starting with the end of the knife closest to your hand and let the knife fall down the corn cob toward the tip of the blade. This is much easier than trying to slice straight down with the middle of the blade.
- In another bowl, beat the eggs together, then add the buttermilk, cooled melted butter and a dash of hot sauce. Add the corn, cilantro, and jalapeño to the wet ingredients and stir to combine.
- Add the dry ingredients to the wet ingredients and gently fold together until everything is completely incorporated. Make sure there are no dry pockets.
- Heat a non-stick skillet over medium heat. Melt a pat of butter in the skillet, use a ¼ cup measuring cup to drop the batter into the pan. Cook for about 2 minutes, until you see bubbles coming through and the edges are starting to get golden brown. Use a very thin spatula to carefully flip them over. Cook for another minute or two on the other side until cooked through.
- Place corn cakes on a parchment lined baking sheet. If desired, place the baking sheet in the oven at 200°F to keep warm while you cook the remaining batter.
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Notes
- Be careful when flipping: Because these are made entirely of cornmeal, they are a bit delicate. Use the thinnest spatula that you have to flip them. I used my metal cookie spatula. They might not flip over perfectly, but that is okay. Just flatten them back out and get on with your life.
- Make sure the cornmeal is fully incorporated: It has a tendency to hide little pockets of itself in the batter. Just use a spatula and fold gently until you're sure it's all mixed in.
- Clarified butter or ghee is great for frying: If you happen to have some, you can use that to fry up the corn cakes to keep the butter from smoking as much. But I found that if you watch the heat and keep it more in the medium range they turn out perfectly golden without burning.
- Recipe adapted from Ina Garten.
- Leftovers: Stack with layers of parchment between them so they don't stick together, then place in a zip top bag or airtight container for up to 2 days. They may still crumble a bit.
- Freezing: Layer with parchment and place in a zip top bag. Freeze for up to 2 months.
- Reheating: Whether refrigerated or frozen, place on a parchment-lined baking sheet in a 200°F oven until warmed through.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
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