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Recipe for Summer Corn Cakes | Almanac.com

Summer Corn Cakes

summer corn cakes with salsa
Photo Credit
Jennifer Keating
Yield
Makes about 15 corn cakes.
Course
Sources
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These fresh Summer Corn Cakes capture the flavors of the season. Bursting with fresh sweet corn, we love griddling off these delicious bites for a light lunch or an unexpected appetizer. Pairing well with salsa and sour cream, kids love these corn cakes too!

Ingredients
2 eggs, beaten
1/4 cup flour
1/4 teaspoon salt
pepper, to taste
2 cups uncooked corn, cut from the cob (or 10 oz. frozen corn kernels, thawed)
1/2 cup chopped scallions
1/3 cup diced red bell pepper
1 tablespoon corn oil
sour cream
salsa
Instructions
  1. In a large bowl, mix all ingredients except the last three. 
  2. Heat a skillet and grease with the oil. 
  3. Drop the mixture by spoonfuls into the skillet, making individual cakes about 3 inches across. 
  4. Cook 2 or 3 minutes on each side, just until golden. 
  5. Serve with sour cream and salsa.

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