Corn Griddle Cakes

We have a lot of corn-on-the-cob in this house. The kids love it, but I tend to over-buy the ears at Costco. Today, listening to this interview on Fresh Air by two chefs I admire, I was inspired to turn a couple of those ears of corn into corn cakes. I looked at a few recipes and made something that worked great for our family. We served it as break-fast-for dinner with veggie sausages, blueberries and yogurt, but it also makes a great side dish for a more typical dinner. You can add chives or herbs, but I left ours plain for easier acceptance at the table by my children.

Makes 6 Corn Cakes


2 Ears of Corn, shucked

1T melted butter

¼ C skim milk

1 egg

¼ C cornmeal

¼ C flour

½ t Kosher salt

2T shredded parmesan or gruyere cheese


  1. Grate the corn on the large holes of a grater, or cut off the kernels and process in a mini-processor. Transfer to a medium bowl.
  2. Beat together grated corn, milk, egg and butter.
  3. In a small bowl, mix dry ingredients, plus cheese. Add to wet ingredients and mix to combine.
  4. Heat the griddle to medium and spray with canola or vegetable oil.
  5. Cook as you would a pancake—about ¼ C mix on the griddle per cake, flipping when edges are cooked.

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