Summer Corn Cakes

By • August 7, 2013 25 Comments

461 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: I first tasted this corn cake at Kerry Diamond's quaintly Southern restaurant Seersucker, where it was strewn with a tangle of raw corn kernels and heirloom tomatoes -- and that's what you should do to it too. (Two seasonal birds, one stone.) The thing lasted a mere 3 minutes on the table, and around minute 1, it occurred to me that this was the only responsible way to navigate corn fatigue: let the sweet, starchy kernels stage a little healthy competition with basil and red onion, and then mellow it all out in a hot, buttered skillet.

If you're wise, you'll top it with a poached egg, like Seersucker does. A fried one works just as well, so long as there's a runny yolk to mediate between flavors, to make them place even nicer than they're told they should.

Recipe adapted from Seersucker.
Kenzi Wilbur

Makes eight 4-inch cakes

For the cakes:

  • 2 cups corn kernels, divided in half (from about 3 ears)
  • 2 tablespoons butter, plus more for cooking
  • 1/2 cup buttermilk
  • 1/2 cup red onion, finely diced
  • 1/2 cup basil chiffonade, plus more for garnish
  • 3/4 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt and pepper

For the topping:

  • 2 heirloom tomatoes, diced
  • 1/2 cup corn kernels
  • 2 tablespoons olive oil
  • Salt and pepper
  • Eggs, poached or fried or left off if you're lazy
  1. In a blender, purée half the corn kernels, butter, and buttermilk until mostly smooth. Transfer to a bowl. Mix in remaining corn kernels, onion, and basil.
  2. In a separate bowl, thoroughly combine all of the dry ingredients.
  3. Add wet ingredients to the dry, and mix until just combined.
  4. In a skillet, melt some butter over medium heat and about add 2 heaping tablespoons of batter for each pancake. (You can customize this based on how big you'd like your cakes to be, of course.) Cook about 2 minutes per side or until cooked through. Season with salt and pepper and set aside.
  5. For the topping, combine tomato and corn with olive oil and a pinch of salt and pepper. Spoon mixture over the corn cakes.
  6. Top each cake with an egg, salt, and pepper, and garnish with basil.

More Great Recipes: Side Dishes|Hors d'oeuvres|Breakfast & Brunch|Appetizers|Vegetables

💬 View Comments ()