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



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (1)

Rating: Unrated
I liked these a lot (and didn't think I would!) My results are here: