In a blender or food processor, pulse corn and green onions until chopped but not smooth. Transfer to a large bowl and stir in 2 tbsp. oil and the egg yolks.
In another large bowl, combine flour, cornmeal, salt, and pepper. Add to corn mixture and mix thoroughly but gently.
In a large clean bowl, whisk or beat egg whites until soft peaks form. Fold into corn mixture.
In a large frying pan, heat 1 tbsp. oil over medium-high heat. Working in batches, drop large spoonfuls of the corn mixture into pan (do not spread or flatten). Cook until edges begin to set and undersides are browned, about 2 minutes. Flip and cook until cakes are browned and cooked through. Cook remaining batter the same way, adding oil as necessary. Serve hot.
These are really good. I double the recipe for my family of four, and I get 16 (2") cakes. I pulse the corn kernels, but leave the green onions as is. I agree that they are a bit bland. I would suggest either adding more salt or cheddar cheese. I made them with cheddar cheese last night and they were awesome. I put a pat of butter on them as soon as they come out of the pan, and they are heavenly with the melted butter. I make them dairy free for my kids (bc of an allergy), and my 2 year old ate 5 of them.
Served with mexicanstyle pintos and sour cream, delicious! Without the beans, they were just so-so. Next time, I would mix some of the corn and leave the rest whole. I would also add a touch of sugar to sweeten them up. I got 5 cakes out of it, served as a very filling side. We will serve them again.
A friend served these as an appetizer with a mango salsa; excellent. Having made them 3 times now with a pepper/onion jam as well as different salsa blends.
They were also tasty at room temperature but better warm. Fresh cooked corn is always the best but not always available, so frozen or canned with work.
Basic recipe that you should plan to lightly adapt to bring in more flavor
I agree with the other reviewers that this is an easy, basic recipe that lacks flavor. Throwing in some fresh herbs and spices that complement your main dish elevates this to special. I have made these corn cakes with herbes de provence and grainy mustard to complement sausages, for example. I don't agree with the other reviews that this does not produce the number of cakes promised. Halving the recipe reliably produces at least 8 small cakes for me. As a side dish, you would probably assume 2-3 cakes/person. If you were to have this as a more substantial part of your meal, you'd obviously want more or to make them bigger than the directed spoonful size.
There is no way this recipe can make 16 corn cakes. My batch made 5 pancakes about 5 inches across. I used these as a side to a meal. Little appetizer size would be good with a little pepper jelly. I didn't bother with the blender and left the pieces of corn in tack. I used corn off the cob after it was cooked, which I am glad I did. The texture would have been to crunchy with the kernels being whole. I had to add a little bit of milk to the recipe to make it pourable. As for taste, they are pretty bland. They need a little more added to it. The egg whites help them to be light and fluffy. I used a non-stick skillet and did not add the extra oil. But like I said, if I made these again I would have to add more spices and probably double the recipe to get a decent amount out of it.
I quadrupled the recipe and made it with almost a cup of regular (but mild) onions. Also, I just put the whole eggs in..didn't separate them. Also, I cooked them without oil on an electric skillet. They were very good with salsa, albeit a bit onion-y. Next time, I'm going to put in less onion, sautee the onion first, add some peppers, maybe some chili powder. They aren't pasty if you cook them long enough. I'm freezing some. I think they'll make a good, quick-to-fix snack.
These are so so good. I actually left the corn kernels whole, used whole wheat flour and added a chopped green bell pepper. Along with a simple salad, they made for a "hit the spot" meal. I will definitely be making these again.
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