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.
- 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.