Fresh Corn Pancakes
At the peak of fresh corn season, I couldn’t bear to use a can of cream corn. I tweaked a Dorie Greenspan recipe, used local sweet corn, and created these scrumptious Fresh Corn Pancakes.
These Corn Cakes make for a tasty appetizer! Garnish them beautifully and they’ll fly off the platter.
Why You Must Make
- They’re a delicious, out-of-the-ordinary appetizer or starter!
- They’re easy to glam up to make an elegant presentation.
- Made with fresh sweet corn, they’re a delicious addition to any summer menu!
This Dorie Greenspan corn cake recipe was a crowd-pleaser. Dorie first fell in love with these fritters in a French country inn decades ago but didn’t see them in the states till celebrity chef Jean-Georges whipped them up for her.
I just couldn’t bear the thought of using canned vegetables (does this make me a food snob???). I think a few servings of gray canned peas during my childhood ruined canned veggies for my lifetime! Defrosted frozen corn or fresh steamed corn cut off the cob are my recommendations.
- Defrosted frozen corn is a fabulous alternative to canned corn.
- If you wanted to use fresh corn to make your corn cakes, make sure to cook it first. Just steaming for a few minutes will remove the raw flavor.
- Enhance your corn cakes by garnishing with crème fraîche, smoked salmon, and a few capers, and created an amazing appetizer.
- Just plain, these fresh corn pancakes are a delectable accompaniment to so many entrées. Move over mashed potatoes, these fresh corn pancakes are in town! And if you’re looking for a great casserole option, this Cheesy Corn Casserole is easy AND delicious!
How to Make
- Make the batter by combining the corn, flour, eggs, and salt in a food processor and pulsing until pureed.
- Sauté tablespoons of batter to a light golden brown. Easy peasy.
- Garnish if desired and serve.
Frequently Asked Questions
I just couldn’t bear the thought of using canned vegetables (does this make me a food snob???). I think a few servings of gray canned peas during my childhood ruined canned veggies for my lifetime! I love the plethora of gorgeous vegetables available in the summer, and that’s the perfect time to whip up this corn pancakes recipe.
Corn cakes are small corn pancakes fried in a skillet or on a griddle. They’re often made with cornbread batter.
Corn Cakes are small corn pancakes often made with cornbread batter and sauteed.
Corn Bread is baked in a loaf pan, as muffins, or in cast iron skillets or molds and typically uses cornmeal. Corn Pones are a popular Southern version of an eggless cornbread shaped into ovals, then fried or baked.
They’re a terrific side dish with any summer meal. Perfect with grilled meat like burgers and chicken. They’re lighter than many other starchy sides you’d serve in the winter.
They’re also a wonderful starter or appetizer. Try them with a side of guacamole.
You May Also Like:
- Tomato Eggplant Zucchini Bake with Garlic and Parmesan from Well Plated
- Tomato Basil Summer Veggie Casserole from The Food Charlatan
- Veggie Lover’s Greek Pasta Salad from Foodie with Family
- Asian Green Beans
- Gruyere Potato Cakes
- Summer Vegetable Salad
- More Side Dish Recipes
Fresh Corn Pancakes
An adaptation of a Dorie Greenspan recipe for delicious corn pancakes. Perfect for summer corn, but there are alternatives to enjoy all year long!
- 2 cups corn (I steamed 2-3 ears of corn, then removed from the cob)
- 2 eggs
- 6 tablespoons flour
- 3/4 teaspoon salt
- Vegetable oil
- Creme fraiche, smoked salmon, capers, dill, for serving, optional.
- Preheat the oven to 200 degrees. Line a tray with paper toweling.
- Place corn, eggs, flour and salt in a blender and process until thick and smooth.
- Add a few tablespoons of oil to a non-stick skillet and heat over a medium-high heat. When oil is hot, drop batter by tablespoonfuls into oil. Cook for a few minutes until browned, then flip and cook until the other side is lightly browned as well.
- Remove to tray and cover with foil and place in oven to keep warm.
- Serve with creme fraiche, smoked salmon, capers and dill or your favorite toppings.
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Amount Per Serving: Calories: 156Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 71mgSodium: 613mgCarbohydrates: 17gFiber: 1gSugar: 2gProtein: 7g
2 Comments on “Fresh Corn Pancakes”
We loved everything about this! It worked perfectly for a summer brunch on the patio!
I agree with your thoughts on canned vegetables. My husband and I avoid at all costs due to our own experiences growing up. I do use canned beans quite often though. Anyway we liked these but my kiddo did not.