Corn Cakes with Goat CheesePosted by in Food
I admit that when I saw the headline for Corn Cakes with Goat Cheese in May Everyday Food that my mind immediately jumped to hoecakes, which I learned to make from Paula Deen. These are actually nothing like hoecakes, but at least it got me interested in the recipe.
This is quite simple to make. Saute 3 cups corn (frozen is fine) with 1 small diced zucchini for about 3 minutes, along with salt and pepper. Dump into a bowl, cool for a few minutes and add 2 eggs, 2 sliced scallions and 1/4 cup cornmeal. Measure out 1/4 cups of it into a pan with a little oil and cook until brown on each side. Serve with a dollop of goat cheese on each.
Quick, simple, and pretty tasty. I’m not much of a fan of frozen corn and prefer fresh corn on the cob if I’m going to eat corn (which I keep reminding my kids is a grain, not a vegetable), but I enjoyed these. The goat cheese is a nice touch.
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I make something called zucchini patties that is reminiscent of this. Grated zucchini, a couple of beaten eggs, cornmeal, diced onion, and some chopped green pepper. Salt and pepper. Saute in some oil. Yum, yum. Says summer to me.
That sounds good. This was primarily corn. I think I would like your version better.
My stomach is growling. I think I’d like this very much, especially the goat cheese topping. Anything is good with goat cheese, in my book 🙂
Wish I could win my son over to the wonders of fritters.
Perhaps the goat cheese will do the job. Hoping.
Goat cheese is literally my favorite cheese. I keep reading this blog and wishing for more time to try some of these delectable-sounding dishes. This one, however, I’m going to print out and try for Mother’s Day. Wish me luck!
This looks so good!! Wow – great idea. I imagine that sour cream or some other thing would also be good as a garnish.
Let me know how it turns out. Goat cheese is so amazing.
I definitely want to try this! I laughed at your reference to Paula Deen because that’s what I first thought, too. The goat cheese sounds like a fantastic addition and this looks very easy to make gluten-free.
Hoe cakes are totally on my brain for some reason. They are just SO good. I had them for the first time at Paula’s restaurant and fell in love.
That always gets me that corn is a grain. Weird. But these look great. Thanks for the suggestion!
I’ve been experimenting lately with pan-fried vegetable “cakes” (pancakes with veggies, I guess). Zucchini works great. And of course potato pancakes (which we usually only make in December but they were a big hit with my kids recently). This is definitely a recipe I want to make. Thank you!
My mil makes something similar to these when corn is in season. They’re wonderful.