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Fresh Corn Pancakes | Simple mini pancakes made with sweet corn and garnished to the hilt!

Fresh Corn Pancakes

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In the peak of fresh corn season, I couldn’t bear to use a can of cream corn. I tweaked this Dorie Greenspan recipe, used local sweet corn, and created these scrumptious Fresh Corn Pancakes.

Savory Corn Cakes on a round white plate with toppings

Fresh Corn Pancakes

I’m finally back on track with my fellow Doristas, and this week’s recipe was a crowd-pleaser. Dorie first fell in love with these corn pancakes 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.

This simple batter was created by putting a drained can of corn (or in my case, 2 cups of defrosted frozen corn or fresh sweet corn in the summer), flour, eggs and salt in a food processor and pulsing until pureed. Tablespoons of batter were sautéed to a light golden brown. Easy peasy.

Fresh Corn Pancakes on a square plate topped with salmon and dill

Savory Corn Cakes

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 I could live off dishes like this amazing Summer Vegetable Torte.

Defrosted corn was a fabulous alternative on my first attempt. If you wanted to use fresh corn to make your corn cakes, make sure to cook it first. The latter was even more delicious! I enhanced mine 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, this Cheesy Corn Casserole looks easy AND delicious!

Used in This Recipe:

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Fresh Corn Pancakes | Simple mini pancakes made with sweet corn and garnished to the hilt!

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!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 6 servings

Ingredients

  • 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.

Instructions

  1. Preheat the oven to 200 degrees. Line a tray with paper toweling.
  2. Place corn, eggs, flour and salt in a blender and process until thick and smooth.
  3. 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.
  4. Remove to tray and cover with foil and place in oven to keep warm.
  5. Serve with creme fraiche, smoked salmon, capers and dill or your favorite toppings.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 156Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 71mgSodium: 613mgCarbohydrates: 17gFiber: 1gSugar: 2gProtein: 7g

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Fresh Corn Pancakes | Simple mini pancakes made with sweet corn and garnished to the hilt!

 

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One comment on “Fresh Corn Pancakes”

  1. 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.

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