No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Corn Cakes with Goat Cheese

You can substitute frozen corn for the fresh corn and feta for the goat cheese.

  • Prep:
  • Total Time:
  • Servings: 8
Corn Cakes with Goat Cheese

Source: Everyday Food, May 2010


  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil
  • 3 cups corn (from 3 ears corn)
  • 1 small zucchini, diced small
  • Coarse salt and ground pepper
  • 2 scallions, very thinly sliced
  • 2 large eggs, lightly beaten
  • 1/4 cup cornmeal
  • 2 ounces fresh goat cheese, crumbled
  • Crisp Breakfast Ham, optional


  1. In a large nonstick skillet, heat 1 teaspoon oil over medium. Add corn and zucchini and season with salt and pepper; cook until vegetables soften slightly, 3 to 5 minutes. Transfer to a medium bowl and let cool, 5 minutes. Add scallions, eggs, and cornmeal to corn mixture and stir to combine.

  2. Wipe skillet clean, then heat 2 tablespoons oil over medium. In batches, cook cupfuls corn mixture until set on bottom, about 3 minutes. Flip and cook until cakes are cooked through, 2 minutes. Transfer to a plate. Sprinkle corn cakes with goat cheese and serve with ham if desired.

Reviews (1)

Related Topics