With the onset of fall the last of the sweet corn is dwindling in the stores. To my surprise when I saw some fresh sweet corn on the cob I immediately snatched some up. I mean who does not love corn on the cob, the sweet tender kernels with butter and salt is just divine. Plus what is left over can be cut off the cob and used for a delicious little dish like corn cakes. Reminiscent of a fritter with savory and sweet flavors rolled into one.
These Crispy Cheesy Corn Cakes are one of those recipes that is so versatile you simply need to have it in your recipe arsenal. These crispy bites of veggie heaven work well served for breakfast with a poached egg and bacon or as a nice vegetarian dinner option with a garden salad. You can even make mini cakes and top with avocado salsa for a fresh appetizer.
However you choose to serve these bites of deliciousness up, you will not be disappointed.
Crispy Cheesy Corn Cake Ingredients:
- 2 Cups corn
- 1 Can creamed corn
- 2 Eggs
- 1½ Cups shredded sharp cheddar
- ½ tsp Smoked paprika
- 1 tsp salt
- 1½ Cups flour
- 1 tsp Baking powder
- ½ Cup milk
Directions:
In a large bowl, combine the corn kernels, creamed corn, eggs, cheddar, smoked paprika and salt and mix well.
Sift in the flour and baking powder and mix well.
Slowly stir in the milk until the batter is not too thick and drops off a spoon easily. (the batter should also not be so thin that it spreads too much when you fry the cakes)
Heat a large frying pan and add some olive oil.
Fry spoonfuls of the batter until bubbles appear at the top and flip. Continue cooking on the other side.
Remove from pan and place on paper towels to soak up any eccess oil.
Serve with a side salad. I like to also use salsa or Sriracha on the cakes to kick up the spicy factor.
Adapted from Simply Delicious