I followed some crumbs from MattBites over to the weekly food blog event, Food Fest. Food Fest is co-hosted by Margaret of A Way to Garden. Each week they pick a vegetable that is in season and we the readers and chefs get to create something to eat!  This week’s challenge was corn.  I could not wait to work out one of my favorite summer recipes for Corn Cakes to share with you.


Food Fest 5, Corn, White Corn, Corn Cakes, Donna Hay, Food Blog, Food Blog Event, Dinner Tonight


We don’t eat a lot of corn around our house, even though, summer corn has got to be the best! Sweet, succulent, you don’t even need to cook it! I chose a Donna Hay recipe, for Corn Cakes; which, I did change around a bit – no bacon, I added some whole kernels to give it texture and I did not fry until thoroughly cooked.  Instead, I continued to bake the corn cakes.  I thought it would go nicely with the Black Cod that I was going to coat with crushed Fresh Garam Masala and then slow roast. Guess what?  It was perfect together.


Food Fest 5, Corn, White Corn, Corn Cakes, Donna Hay, Food Blog, Food Blog Event, Dinner Tonight


Verdict – the Corn Cakes rocked! Sweet but not dessert sweet, more savory-sweet due to the onions and cheddar cheese, not too heavy, rather light. A great compliment to the spicy Garam Masala crusted cod, which was a lot spicier than I thought it would be. The Corn Cakes actually cooled down the heat.

Thank you for joining us at the Chez Us table;  we love having you here.

Have you made this recipe?  Please share what recipes you are enjoying from our site with us – we’d love to see them.  Use the hashtag #chezuseats and then we can pull a chair up to your virtual table! 

Corn Cakes


2 cobs corn – kernels cut off
1/4 yellow onion
1 T. olive oil
1/2 c. self-rising flour
1 egg
1/4 c. milk
1/2 c. grated cheddar cheese
1 t. baking powder.
sea salt
fresh cracked pepper

How To:

Cook the onions with the olive oil until soft.
Add the 1/2 of the kernels, cook until golden, about 5 minutes.
Process the flour, egg, milk, cheese and baking powder in a food processor until combined.
Season with salt and pepper.
Add the cooked kernels and onion, process until roughly chopped.
Stir remaining kernels into the batter.
Place 2 – 3 tablespoons of the batter in a hot, greased frying pan.
Flatten slightly and cook for about 3 minutes on each side.
Remove to a parchment covered cookie sheet.
Continue the process.
Once you have finished cooking all the cakes, put them into a 350-degree oven for about 10 minutes.



(Visited 310 times, 1 visits today)
Tagged with →