Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Corn Cakes with Goat Cheese Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 28, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 35 mins Servings: 8 These corn cakes are full of flavor, and gluten-free as well. Ingredients 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 ¼ cup cornmeal 2 ounces fresh goat cheese, crumbled Crisp Breakfast Ham, optional Directions 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. 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. Rate it Print