Corn Cakes with Goat Cheese

Prep Time:
30 mins
Total Time:
35 mins

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


  • 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


  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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