Corn Cakes with Goat Cheese

These corn cakes are full of flavor, and gluten-free as well.

  • Prep:
  • Total Time:
  • Servings: 8

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.

Cook's Notes

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


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