When corn is plentiful in the summertime, it's fun to find ways to incorporate it into recipes instead of always eating it straight off the cob. You can put it into salads (like our Black Bean and Corn Salad), or you can bake it into golden brown corn cakes, alongside summer squash and other summer veggies you have in excess - just like we did here!
These corn cakes are really simple to assemble, and completely delicious to eat! They are very hearty without being too heavy to enjoy on a hot summer day. I used just corn and squash in this batch, but you could certainly add more squash, or other summer vegetables that you might have in your kitchen - whatever suites your tastes! The recipe is very much like a guideline, and allows for flexibility so you can make it your own.
These corn cakes reheat well, so they're a quick and easy side dish for the night or two following when you make them. I thought long and hard about a sauce that could go with them, but in the end they proved flavorful enough on their own. We served them one night along grilled salmon and grilled kale leaves, and they were great.
We are hosting a big dinner tomorrow for our Dinner Series and Didriks team, so be sure to check back later this week and next for some recipes and photos from the event!
Corn and Summer Squash Cakes adapted from Sugarcrafter
Ingredients 3 cups fresh sweet corn, roughly chopped 1/4 cup shredded summer squash (I used tiger squash) 2 cloves garlic, minced 1 cup flour 3/4 cup cornmeal 1 tsp baking powder 1/2 tsp baking soda 1 tsp basil 1/2 tsp salt 2 eggs 2 Tbsp milk 1 1/2 Tbsp butter, melted Olive oil, for frying
Directions In a medium bowl, stir together the squash, flour, cornmeal, baking powder and soda, basil, and salt. Stir in the corn to coat with the flour mixture.
In a small bowl, whisk together the eggs, milk, and butter. Stir the wet ingredients into the corn mixture until uniformly combined.
In a skillet over medium heat, add just enough olive oil to barely cover the bottom. Drop the batter into the skillet one generous spoonful at a time - depending on the size of your pan, you can probably fit up to 4 cakes per batch. Fry 2-3 minutes per side, or until they turn golden brown. Once cooked, remove cakes from pan and place on paper towels to soak up excess oil. Serve warm.