Summer Corn Cakes

0 ( 0 )
Summer Corn Cakes
Prep Time
10 min
Cook Time
20 min
4 servings
Recipe by: Honest Cooking

Serve these corn cakes as a side or appetizer at your next backyard barbecue.


  • 1 cup of fresh corn, cut off the cob (about 2 ears of corn)
  • 1/4 cup cornmeal
  • ¼ cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon chili flakes
  • 2 Eggland's Best Eggs (large)
  • ½ cup buttermilk or whole fat plain yogurt
  • ¼ cup basil, cut with chiffonade method
  • ¼ cup oil, for cooking cakes

Yogurt - 

  • ½ cup plain yogurt
  • 1 tablespoon basil, chopped
  • Juice of ½ of a lime
  • Salt to taste


  • Crumbled queso fresco cheese
  • Chiffonade of fresh basil or micro basil
  • Avocado, diced


Serving Size
1 (2 corn cakes)
27 g
  Saturated Fat
5 g
91 mg
546 mg
28 g
Dietary Fiber
5 g
10 g

In a large bowl, whisk together all ingredients, corn through basil.

Over medium-high heat, heat up 1 tablespoon of oil or enough to cover the bottom of the pan.

Once oil is hot, place ¼-⅓ cup scoops of batter in the pan and flatten slightly. Cook about 2 minutes per side.

Meanwhile, stir together yogurt ingredients.

Serve cakes with queso fresco, fresh basil, avocado, and yogurt.


Filed Under: Appetizer, Main Course, Vegetarian

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

Add a Comment and Rating

You must or register to add comments and ratings.