These corn cakes are gluten free, super easy, and 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!
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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 idea if you're looking for new, fun ways to use fresh corn on the cob. They're 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 Cornmeal Pancakes.
Corn cakes recipe adapted from Ina Garten.
Jump to:
- Ingredients you'll need
- How to make corn cakes from scratch
- Tips for perfect corn cakes
- Variations and optional additions
- Storage and reheating instructions
- FAQ
- What to serve with this recipe
- Recommended tools and equipment
- More corn recipes
- Corn cakes are a quick and easy side dish, full of summer flavors!
- Recipe
Ingredients you'll need
This is an easy batter that comes together using just two bowls.
- Corn meal: These cute little pancakes are entirely gluten free. We are just using corn meal, not too coarse, not too fine. I used Arrowhead Mills organic corn meal.
- 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.
How to make corn cakes from scratch
Step 1: Melt the butter, chop jalapeños and cilantro, cut the corn off the cob
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 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.
This is much easier than trying to slice straight down with the middle of the blade. (A little tip I picked up from Jaques Pepin.)
Step 2: Combine the dry ingredients
Combine the cornmeal, sugar, baking soda, baking powder and salt in a mixing bowl and whisk together until combined.
Step 3: 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 4: 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 while you cook the remaining pancakes.
Transfer the corn cakes to a serving plate and put a bowl of the guasacaca sauce on the side.
Tips for perfect corn cakes
- 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.
- If you like, you can set the oven on 200 degrees F, and place the cooked pancakes on the baking sheet in the oven to stay warm while you're making the rest.
- 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.
Variations and optional additions
- If you don't like cilantro, swap it for green onions.
- You can 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 habañero peppers.
- Add a handful of shredded cheddar or monterey jack cheese. (Not too much though or the corn cake won't hold together when it cooks.)
Storage and reheating instructions
Corn cakes are best eaten right away, but if you have leftovers, you can store them in the refrigerator for up to 2 days, or freeze them for up to two months.
Put layers of parchment between them so they don't stick together, then place them in a zip top bag or airtight container. Even with these layers of protection, they may still crumble a bit.
To reheat, place them on a sheet pan in the oven at 200 degrees F until warmed through.
FAQ
This recipe is for corn cakes that include fresh corn in the batter. Think of them as a savory version of a pancake or a cornmeal pancake. They are cooked in a minimal amount of fat in a skillet. Corn fritters tend to have a higher ratio of corn to batter, they usually contain flour, and are typically deep fried.
No, arepas are very different. Arepas are made of a special type of cornmeal called harina de maíz precocida. They're made throughout South America, especially in Venezuela and Columbia. They can be served as a snack, as a side dish, stuffed with cheese, or used to make sandwiches.
Yes! This corn cakes recipe is gluten free! The batter is made entirely of cornmeal.
Corn cakes have been eaten by indigenous people in North America for centuries. Native Americans introduced corn cakes to English settlers in New England in the 1600s.
What to serve with this recipe
- 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.
Recommended tools and equipment
- Chef's knife and cutting board: To chop the herbs and other aromatics, and to cut the corn off the cob.
- Mixing bowl, whisk, silicone spatula: To mix up the corn cakes batter.
- Microplane grater and food processor: To grate the limes and mix up the guasacaca sauce.
More corn recipes
Give me all the corn in the summertime!
- 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 Corn Chowder with Bacon and Sweet Potatoes 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!
Corn cakes are a quick and easy side dish, 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!
Recipe
Corn Cakes Recipe
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. Transfer to the parchment lined baking sheet while you cook the remaining corn cakes.
- Transfer corn cakes to a serving plate and serve with a bowl of guasacaca sauce on the side.
Notes
- Makes about 10-12 corn cakes.
- Corn cakes adapted from Ina Garten. Guasacaca recipe by Yewande Komolafe via NYT Cooking.
- 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.
- If you like, you can set the oven on 200 degrees F, and place the parchment-lined a baking sheet in the oven to keep the cooked pancakes warm while you cook the rest.
- 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.
- These are best eaten right away, but you can store them in the fridge for a couple of days if you have leftovers. Just put layers of parchment between them so they don't stick together, they may still crumble a bit.
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