Corn Cakes


Side Dish
Corn Cakes

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Fried corn cakes topped with aioli, and chopped green onions

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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
6fresh 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 bell pepper, chopped
2Hy-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.