Everyday Cooking

Fresh Corn Cakes with Crab + Tomato Salad

July 23, 2013

Every week, Caroline Wright creates simple, civilized recipes for Food52 that feed four—for under $20, in under 20 minutes.

Today: Caroline makes a meal in celebration of one of summer's sweetest gifts—fresh corn. 

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The other day, a friend offered me an ear of corn that he grew in his backyard. (If I needed a reminder that I lived in Texas rather than Brooklyn, this was it.) He had steamed it in its husk, and the plump kernels were sweet and richly golden. That gifted corn made me want to make these cakes, also sweet, crisp and simple in their freshness. A crab and tomato salad, summer’s other warm breeze of flavors, felt like the perfect pair.

Fresh Corn Cakes with Crab + Tomato Salad

Serves 4

4 cups fresh corn kernels (from 4 ears corn) or thawed, frozen kernels, divided
2 large eggs
1/4 cup sour cream
Kosher salt and freshly ground black pepper
2 scallions, chopped (whites and greens separated)
1/2 cup cornmeal
1/4 cup all-purpose flour
1/4 cup plus 1 tablespoon olive oil, divided
1 teaspoon white-wine vinegar
8 ounces cooked, fresh crab
1 pound tomatoes (about 3 medium), cut into 1/2-inch pieces
1/4 cup fresh basil leaves, torn if large

See the full recipe (and save and print it) here.

As a freelance food writer and cook, I first wrote this style of recipe as a column on my blog, The Wright Recipes, as an excuse to cook good food for my friends in a quick and simple way. 

Twenty-Dollar, Twenty-Minute™ Meals grew into a cookbook that’s being published by Workman in May 2013. The recipes found here are original, made especially for Food52 to once again celebrate simple food with friends.

Photos by Caroline Wright

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See what other Food52 readers are saying.

  • Liz
  • Muffinj
  • Gret
  • jeanmarieok
  • hardlikearmour
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.


Liz July 10, 2017
how do you recommend preparing the crab?
Muffinj July 28, 2013
Made this for dinner along with some grilled asparagus - positively yummy!
Gret July 24, 2013
How totally annoying!!! Having company from CO (we live on the most eastern tip of east coast), who used to live in MA. They would LOVE and APPRECIATE being served this delicacy,but an add for "Lyrica" is covering up quite a bit of the info! I wanted to share this recipe with my daughter, who will help make them (quite a goodly am't), but the share portion is covered by this add. Can't adds be put, where they don't interfere???
jeanmarieok July 23, 2013
I am making this for lunch tomorrow.
hardlikearmour July 23, 2013
Yum! This sounds like a fantastic combination.