Corn season is in full swing and that means it’s time for one of the tastiest, easiest, and most versatile side dishes of summer–corn cakes. Unadorned, corn cakes are naturally sweet, so they can offset a spicy dish nicely. Conversely, you can add a little jalapeno or paprika to the corn cake and give it a little heat to make a standard dish a little more interesting. Either way, these tasty little cakes are brimming with fresh corn, and great late summer flavor.
And when we say versatile, we mean versatile. They make a perfect base for a vegetarian meal like the beans and guacamole we served with them with. Or you can place them at the bottom of a bowl and serve something messy like braised pork over them. They can also be a great side dish for burgers and hot dogs on the grill. If you have leftovers, heat them up the next morning and serve them with bacon and eggs.
Corn Cakes with Real Corn
3 ears corn, blanched for 6 minutes and kernels cut off
1 cup whole wheat flour
1/2 cup cornmeal
1 small yellow onion, minced
1 small jalapeno, seeded and minced (optional)
2 tablespoons fresh oregano, minced
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon fresh ground white pepper
1/2 teaspoon spicy Hungarian paprika (optional)
2 tablespoons yogurt
2 tablespoons unsalted butter, melted and cooled
neutral oil for frying
Preheat oven to 200 degrees, and set an ovenproof platter inside to warm.
Mix the corn kernels with the flour, cornmeal, onion, jalapeno, oregano, baking soda, baking powder, salt, pepper, and paprika. Then mix in the eggs, yogurt, and butter. Mixture will be on the dry side, just continue to fold the wet ingredients in until mixture is consistent, and add a tablespoon more yogurt if needed.
Heat a large skillet over medium-high heat. Add a drizzle of oil, and then spoon on 2 tablespoons of batter per cake to the skillet, and press lightly with your spatula. Heat for 2 – 3 minutes on each side. Remove cooked cakes to oven to warm.