Slightly Spicy Sweet Corn Cakes

September 13, 2009 - Written by Diana

Fresh sweet corn is one of my favorite things to eat in the summer. Hot on the cob with salt and butter is a really delicious treat.  Not everyone enjoys picking the corn out of their teeth though.  One way to handle this would be to cook your corn and then slice it off the cob, or slice it off the cob, then cook it.  I wanted to do something fun with it, so I made corncakes.  Bob’s Red Mill has a gluten free corn meal that they sent for me to try out.  I wanted the whole recipe to be gluten free, though you can use wheat flour as a substitute for the rice flour that I used.

This wasn’t my son’s favorite recipe, since he doesn’t like anything that has a bite to it.  My husband, my daughter and I all loved them.  I am trying to decide if I want to come up with a sauce for it or just keep eating it the way it is.  My husband liked it with butter on top, and also with salsa on top.  My daughter reheated the leftovers and ate them with her fingers and no utensils.  I’m not sure what that means, except maybe that she liked it.  I added some lemon grass to brighten the little cakes up, plus some sage because my daughter picked and dried some earlier this summer and it was just waiting to be used.

Slightly Spicy Sweet Corn Cakes Ingredients:


Pour oil on the bottom of the pan and heat up.

Bowl number 1 – Microwave corn 2 minutes, strip kernels from ear into bowl.  Mince small hot pepper, add to bowl along with minced onion.  Chop up lemon grass stalk and add into bowl.  Stir in crumbled chevre.

Bowl number 2 – Dry ingredients – Mix corn meal, flour, baking powder, salt and dried sage

Bowl number 3 – Stir together the melted butter, eggs, and milk.

Mix together bowl 2 and 3 until just combined.  Stir in the corn mixture that’s in bowl number 1.

Drop by big spoonful into heated pan.  When browned on one side, flip over to cook on the other side.