Corn Cakes

This is a fun little recipe for when you have some extra corn on the cob that you don’t know what to do with. That happens rarely at our house since all but one of us could eat corn on the cob with every meal. But when we do have a few extra ears hanging out in the fridge, I like to use them to make these corn cakes.

Corn Cakes

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Snack
Keyword: Corn Cakes


  • 1 1/2 cup raw corn kernels (about 2 ears)
  • 1 cup finely crushed saltines
  • 1/3 cup milk
  • 2 large eggs
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp canola oil


  • Mix all ingredients, except oil, in a medium bowl  until well blended.
  • Heat half the oil in a skillet over medium heat. Drop 6 tablespoonfuls of corn mixture into the skillet. Cook for about 2-3 minutes; flip and cook an additional 2 minutes, until lightly browned. Repeat until done.


These are perfect for a snack, lunch or side dish. They taste great with all kinds of dipping sauces too, including hot sauce, cocktail sauce, ranch or even maple syrup.

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