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
Ingredients
- 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
Instructions
- 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.
Notes
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.
This post is being linked to:
- Frugal Friday at Life As Mom
- Food On Fridays at Ann Kroeker’s
- Family Recipe Fridays at Vanderbilt Wife
- Recipe Swap at The Grocery Cart Challenge
- Friday Feasts at Mom Trends
- Foodie Friday at Designs By Gollum
