Sweet Corn Cakes

Whenever I think of summer, my mind drifts to warm evenings filled with laughter, family, and delicious food. One of my absolute favorites to whip up during these sunny days is Sweet Corn Cakes. They’re not just any ordinary cakes; they are little golden bites of joy that celebrate the essence of fresh corn. The blend of the subtle sweetness of the corn with the vibrant flavors of the roasted vegetables creates a dish that is both comforting and refreshing. Making these Sweet Corn Cakes brings back memories of gathering in the backyard, enjoying the sunshine while the air is filled with the smell of something wonderful cooking. It’s a dish that always elicits smiles and happy chatter.

What’s In This Sweet Corn Cakes

When preparing Sweet Corn Cakes, the ingredients play a crucial role in creating that delightful taste and texture. The key players here are sweet corn, zucchini, and a variety of spices that bring warmth and flavor. It’s amazing how a few simple ingredients can come together to create such a satisfying dish.

• Zucchini – 1, diced: Adds moisture and a mild flavor, making the cakes soft and tender.
• Red onion – 1 small, diced: Provides a slight sweetness and depth to the flavor.
• Chili powder – 1 teaspoon: Infuses a warm kick that balances the sweetness of the corn.
• Cumin – 1 teaspoon: Adds earthiness and complements the other spices nicely.
• Smoked paprika – 1 teaspoon: Brings a subtle smokiness that enhances the overall flavor.
• Sea salt – 1/2 teaspoon: Essential for bringing out the flavors of the other ingredients.
• Olive oil – 1 tablespoon: Helps in roasting the vegetables and adds richness.
• Cherry tomatoes – 1 cup, halved: Adds freshness and a juicy burst of flavor.
• Corn kernels – 1/2 cup, fresh: The star of the dish, offering sweetness and texture.
• Cilantro – 1/4 cup, chopped: Adds brightness and an herbaceous note.
• Garlic clove – 1, minced: Enhances the flavor profile with its aromatic essence.
• Lime – 1, juiced: Adds acidity that balances the sweetness of the corn.
• Corn flour – 1 1/2 cups: The main binding ingredient that gives structure to the cakes.
• Baking powder – 1 teaspoon: Helps the cakes to rise and become fluffy.
• Salt – 1/2 teaspoon: Enhances overall flavor.
• Butter – 2 tablespoons, melted: Adds richness and flavor to the batter.
• Milk – 1 cup, low-fat: Provides moisture and a creamy texture.
• Honey – 1 tablespoon: A touch of sweetness that complements the corn.
• Eggs – 2: Acts as a binder, helping the cakes hold their shape.
• Corn kernels – 2 cups, preferably fresh: More of the sweet goodness that defines the dish.
• Olive oil – 1 teaspoon: For cooking the cakes to a perfect golden brown.
• Goat cheese – 1/2 cup, crumbled: A tangy topping that adds a creamy finish.

How to Make Sweet Corn Cakes

Making Sweet Corn Cakes is a simple and rewarding process. Follow along with these detailed steps to create your own batch of deliciousness. You’ll love how easy it is to bring these cakes to life!

1. Preheat your oven to 400 degrees F. Line a sheet pan with parchment paper to ensure the vegetables don’t stick and can roast perfectly.
2. In a large bowl, toss the diced zucchini and red onion with chili powder, cumin, smoked paprika, and olive oil. Spread the mixture evenly on the prepared sheet pan.
3. Roast the vegetables for 20 to 25 minutes, or until they are tender and slightly caramelized. This roasting process will enhance their natural sweetness.
4. While the vegetables are roasting, combine the cherry tomatoes, corn kernels, cilantro, garlic, and lime juice in a large bowl. Mix well and set aside to allow the flavors to meld.
5. Once the roasted vegetables are done, remove them from the oven and toss them with the tomato mixture. This will add a fresh, vibrant component to the dish.
6. Next, in a separate bowl, whisk together the corn flour, baking powder, and salt. This mixture forms the base of your cakes.
7. Add the melted butter, milk, and honey to the dry ingredients, stirring until just combined.
8. In another bowl, beat the eggs until light yellow and fluffy. Fold the beaten eggs into the corn flour mixture along with the fresh corn kernels. Be careful not to overmix; you want the batter to be light and airy.
9. Heat a skillet over medium heat and add olive oil. Once hot, drop about 1/4 cup of the batter for each cake onto the skillet. Aim for a round shape about 3 inches in diameter.
10. Cook until the edges begin to bubble and the bottom is golden brown, about 3 to 4 minutes. Flip the cakes and cook for another 3 to 4 minutes on the other side until browned and cooked through.
11. To serve, place the Sweet Corn Cakes on a plate and generously top them with the roasted vegetable salsa and a sprinkle of goat cheese. Enjoy!

Pro Tips and Tweaks

To make your experience with Sweet Corn Cakes even better, here are some pro tips and tweaks you can consider:

• Storage: Leftover cakes can be stored in the refrigerator for up to three days. Make sure they are in an airtight container to maintain their freshness.
• Freezing: You can freeze the uncooked batter or fully cooked cakes. To freeze, place them in a single layer on a baking sheet until firm, then transfer to a freezer bag. Thaw in the refrigerator before cooking or reheating.
• Pairing: Serve with a dollop of sour cream or a fresh avocado salsa for a creamy contrast.
• Variations: Feel free to experiment by adding other vegetables like bell peppers or spinach into the batter.
• Serving Size: Each cake can be adjusted in size; smaller cakes make for great appetizers!

Perfect Matches for Sweet Corn Cakes

When it comes to enjoying Sweet Corn Cakes, there are plenty of ways to enhance your meal. Here are some perfect matches:

• Side Dishes: Pair these cakes with a fresh garden salad or grilled vegetables.
• Occasions: They make an excellent addition to summer barbecues, brunch gatherings, or casual dinners.
• Dipping Sauces: A tangy yogurt-based dip or zesty salsa complements the sweetness of the cakes beautifully.
• Seasonal Pairings: Spring and summer are ideal times to enjoy these cakes with seasonal vegetables.
• Meal Preparation: Make a double batch and store them for quick lunches or snacks throughout the week.

FAQ

Conclusion

Sweet Corn Cakes are a celebration of summer flavors, combining the sweetness of corn with roasted vegetables to create a dish that is both comforting and satisfying. I encourage you to try making them yourself; they’re not only easy to prepare but also a delightful addition to any meal. Enjoy the burst of flavors and the smiles they bring to your table!

Sweet Corn Cakes

The ultimate summer dish, Sweet Corn Cakes are a delightful blend of fresh corn and roasted vegetables. Perfect for light lunches or side dishes, they’re easy to make and bursting with flavor. Enjoy these fluffy cakes topped with vibrant salsa tonight!

Print Recipe Pin Recipe

Servings: 6 servings

Course: Side Dishes

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

• 1 Zucchini diced
• 1 Red onion small, diced
• 1 teaspoon Chili powder
• 1 teaspoon Cumin
• 1 teaspoon Smoked paprika
• 1/2 teaspoon Sea salt
• 1 tablespoon Olive oil
• 1 cup Cherry tomatoes halved
• 1/2 cup Corn kernels fresh
• 1/4 cup Cilantro fresh, chopped
• 1 Garlic clove minced
• 1 Lime juiced
• 1 1/2 cups Corn flour
• 1 teaspoon Baking powder
• 1/2 teaspoon Salt
• 2 tablespoons Butter melted
• 1 cup Milk low-fat
• 1 tablespoon Honey
• 2 Eggs
• 2 cups Corn kernels preferably fresh
• 1 teaspoon Olive oil
• 1/2 cup Goat cheese crumbled

Equipment

• Oven
• Baking Sheet
• Skillet
• Frying Pan
• Mixing Bowl
• Chef's Knife
• Cutting Board
• Wooden Spoon

Method

 

1. Preheat your oven to 400 degrees F. Line a sheet pan with parchment paper to ensure the vegetables don’t stick and can roast perfectly.
2. In a large bowl, toss the diced zucchini and red onion with chili powder, cumin, smoked paprika, and olive oil. Spread the mixture evenly on the prepared sheet pan.
3. Roast the vegetables for 20 to 25 minutes, or until they are tender and slightly caramelized. This roasting process will enhance their natural sweetness.
4. While the vegetables are roasting, combine the cherry tomatoes, corn kernels, cilantro, garlic, and lime juice in a large bowl. Mix well and set aside to allow the flavors to meld.
5. Once the roasted vegetables are done, remove them from the oven and toss them with the tomato mixture. This will add a fresh, vibrant component to the dish.
6. Next, in a separate bowl, whisk together the corn flour, baking powder, and salt. This mixture forms the base of your cakes.
7. Add the melted butter, milk, and honey to the dry ingredients, stirring until just combined.
8. In another bowl, beat the eggs until light yellow and fluffy. Fold the beaten eggs into the corn flour mixture along with the fresh corn kernels. Be careful not to overmix; you want the batter to be light and airy.
9. Heat a skillet over medium heat and add olive oil. Once hot, drop about 1/4 cup of the batter for each cake onto the skillet. Aim for a round shape about 3 inches in diameter.
10. Cook until the edges begin to bubble and the bottom is golden brown, about 3 to 4 minutes. Flip the cakes and cook for another 3 to 4 minutes on the other side until browned and cooked through.
11. To serve, place the Sweet Corn Cakes on a plate and generously top them with the roasted vegetable salsa and a sprinkle of goat cheese. Enjoy!

Notes

• Storage: Leftover cakes can be stored in the refrigerator for up to three days. Make sure they are in an airtight container to maintain their freshness.
• Freezing: You can freeze the uncooked batter or fully cooked cakes. To freeze, place them in a single layer on a baking sheet until firm, then transfer to a freezer bag. Thaw in the refrigerator before cooking or reheating.
• Pairing: Serve with a dollop of sour cream or a fresh avocado salsa for a creamy contrast.
• Variations: Feel free to experiment by adding other vegetables like bell peppers or spinach into the batter.
• Serving Size: Each cake can be adjusted in size; smaller cakes make for great appetizers!

Previous PostEasy Gingerbread Cookies

Next Post Homemade Ramen

Meet Quinn Taylor

Great food doesn't have to be complicated, it just has to be smart. I focus on streamlining our recipes so you get maximum flavor with minimum stress. I cooked, timed, and tasted this dish multiple times to ensure it fits perfectly into your busy life while still delivering that 'wow' factor.