Corn Cakes with Goat Cheese

posted in: Breakfast & Brunch, Main Dish, Vegetarian        date:

Corn Cakes with Goat Cheese

Corn is one of my favorite vegetables, and I buy it pretty much every week throughout summer. I savor the abundance of corn at the farmers market every weekend and dread the day when it’s no longer in season. The thing is, though, I rarely use corn as anything other than a side dish. I love grilled corn on the cob, and there are so many ways to change it up (read: compound butters), but I really wanted to showcase corn as a main course. I’ve only got one other recipe on my blog that does this, which is unacceptable for someone who loves corn the way I do.

This recipe is one of those ambiguous ones that could work for breakfast/brunch, lunch or dinner. The recommended side was deli ham crisped under a broiler. I don’t really like ham and wanted something more substantial than that anyway. Luckily for me, Eric whipped up a batch of bacon and white balsamic vinaigrette, which he tossed with baby arugula, red onion, goat cheese and bacon. It was pretty fantastic, and I liked the play on breakfast by incorporating bacon into the salad and dressing. The salad was perfect with the corn cakes, which turned out much better than I expected. I wasn’t sure how flavorful they’d be, but I was pleasantly surprised by how much I enjoyed them. The corn really shines, which is exactly what I wanted. The zucchini adds a pop of color and an extra dimension of flavor and texture. I especially liked that there was just enough batter to hold the cakes together. The outside was browned and crunchy, and the corn kernels retained their pop. The tangy goat cheese added a nice contrast to the sweet corn and really helped tie the whole meal together. I don’t normally think of corn cakes and a tossed salad as elegant, but this was definitely close.

Corn Cakes with Goat Cheese

  • YIELD: 2 servings
Ingredients
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil

  • 1½ cups corn kernels (from 2 ears corn)

  • ½ cup diced zucchini (about half of a small zucchini)

  • Coarse salt and freshly ground pepper

  • 1 green onion, very thinly sliced

  • 1 egg, lightly beaten

  • 2 tablespoons cornmeal

  • Goat cheese, crumbled, for serving

Directions
  • 1

    Heat 1 teaspoon oil in a large nonstick skillet set over medium heat. Add the corn and zucchini and season with salt and pepper to taste. Cook until the vegetables are slightly softened, about 3 minutes. Transfer to a medium bowl and allow to cool for 5 minutes before mixing in the green onion, egg and cornmeal.

  • 2

    Heat remaining 1 tablespoon oil over medium heat. Using a ¼ cup measure, scoop mixture into skillet. Cook for about 3 minutes, until the bottom is nicely browned. Flip and continue cooking an additional 2-3 minutes until cakes are completely cooked through. Transfer to a plate and sprinkle with goat cheese. Serve immediately.

SOURCE: Adapted from Everyday Food, May 2010
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COMMENTS: ( 16 )
  • Lauren at Keep It Sweet

    Such a great use of fresh summer corn, yum!

  • Wow that looks great! I bet the goat cheese is amazing with this.

  • This looks fantastic. I love corn cakes and we actually just had them this week! I love the salad you paired them with and of course the goat cheese. Perfect.

  • I love corn and goat cheese, so this dish sounds absolutely delicious!

  • These look great! And I agree, the bacon would add a nice touch. I’d be interested to see what sort of variations on this you can come up with. Adding jalepenos or another pepper could give it a little bit of that southwestern feel. Thanks for sharing!
    ~Nancy Lewis~

  • These look awesome! I love summer corn, as well. Add zucchini and goat cheese…YUM!

  • I’m another corn lover…tastes great and SO inexpensive this time of year! I also usually just eat it straight up with butter and sea salt, but have been wanting to branch out to more creative sides. Saving this one…

  • Corn and goat cheese?! Brilliant!!

  • Whitney

    These look delicious. I also love doing the corn and goat cheese combo with pasta – just roast cherry tomatoes and corn, then toss with whole wheat pasta, goat cheese and fresh basil!

  • Yes! Yes! Yes! I am so excited to make these this summer-especially with the addition of goat cheese.

  • This is a great looking summer recipe – love it! I’ve been really into quinoa cakes, these corn cakes look similar but even better. Can’t wait to try…

  • This recipe looks so yummy! I’m going to try it this week.

  • This looks so yummy! I do a weekly blogpost called Sharing on Saturday and will be featuring this, linking back to your blog this week. Thanks, I can’t wait to make them 🙂

  • Josh

    I made this last night & it was delicious. I added smoked paprika and a bit of chipotle to the cakes to punch up the flavor. It was perfect. Someone above recommended jalepeno. I bet that’d be good, too. On the frying technique: I found my patties disintegrated easily in the pan, so I started putting ball-shaped lumps of the corn mixture into the pan, and then tamping it down with my spatula into a patty. That seemed to work well.

  • This looks delicious, I cannot wait to try it 🙂

  • Caroline

    I made these the other night. I had 1 ear of corn and a medium zucchini, so that is what I used. I ended up adding a little more cornmeal because it did not look like it was going to hold together. I stuck the mix in the fridge for 30 min to see if that would hold together better….no luck. But I tried them anyway, forming them into balls like the previous commenter did. They held together beautifully!! And I honestly think they would have without the changes I made (except the ball shape, as I will do that again). I guess my point is, the mix does not at all look like it will stay together, but it will and they are GREAT! Thanks for this recipe. I will be making again and again.