Corn Cakes


Side Dish
Corn Cakes

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    What makes these sweet corn cakes so addictive? Topping them with a spoonful of garlicky aioli.

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    Servings and Ingredients

    Serves 9
    6 fresh ears of corn or 3-1/2 cups Hy-Vee frozen whole-kernel corn, thawed
    3 tbsp. Hy-Vee butter, divided
    ¼ c. onion, chopped
    ¼ c. red bell pepper, chopped
    2 Hy-Vee large eggs, beaten
    ½ c. Hy-Vee light sour cream
    2 tsp. Hy-Vee stone ground dijon mustard
    1 tsp. Hy-Vee Worcestershire sauce
    ½ tsp. Hy-Vee salt
    1/4 to 1/2 tsp Hy-Vee cayenne pepper
    1 ¼ c. Hy-Vee plain bread crumbs, divided
    ¼ c. cornmeal
    2 tbsp. Hy-Vee cooking oil, divided
    Purchased aioli, for serving
    Sliced green onions, for serving

    Things To Grab

    • Large skillet
    • Large bowl
    • 1/3 dry measuring cup
    • Baking sheet


    1. Cut kernels off cobs, if using fresh corn. Melt 1 tablespoon butter in a large skillet. Add corn, onion and bell pepper. Cook about 5 minutes or until onion and pepper are soft. Cool for 10 minutes.
    2. Stir together eggs, sour cream, mustard, Worcestershire sauce, salt and cayenne pepper in a large bowl. Stir in cooled corn mixture. Gently fold in 1 cup bread crumbs. Chill mixture in the freezer for 10 minutes.
    3. Use a 1/3 cup measure to shape 9 (1/2-inch-thick) patties. Place on a baking sheet; freeze patties for 15 minutes for easier handling.
    4. Stir together remaining 1/4 cup bread crumbs and the cornmeal in a 9-inch pie plate. Dip patties into crumb mixture, turning to coat.
    5. Heat 1 tablespoon butter and 1 tablespoon cooking oil in large skillet over medium heat. Add half of patties; cook for 8 to 10 minutes or until golden brown, turning once halfway through. Add remaining 1 tablespoon butter and 1 tablespoon oil to skillet and cook remaining patties. Serve topped with aioli and green onions.

    Nutrition facts


    240 Calories per serving

    Amounts Per Serving

    • Total Fat: 11g
    • Cholesterol: 35mg
    • Sodium: 400mg
    • Total Carbohydrates: 31g
    • Protein: 6g

    Daily Values

    Vitamin A 8%
    Vitamin C 15%
    Iron 8%
    Calcium 4%

    Recipe Source:

    August Seasons 2017.