Appetizers, Recipes

Corn and Summer Squash Cakes

2 Comments 27 August 2012

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!

Photo setting: Jars Ceramics Maguelone Rectangular Plate in Neutral Gray, Sabre Nature Flatware in Black,

Corn and Summer Squash Cakes
adapted from Sugarcrafter

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

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.


Your Comments

2 Comments so far

  1. bella says:

    This looks so yummy, I have a few summer squash’s. Do you think this recipe would freeze well?
    Thank you for your time.

  2. Taryn says:

    Hello! I have not tried freezing this recipe, but my inclination is that the squash cakes would freeze just fine. I’d cook the cakes first and freeze in a single layer, then reheat in the oven!

    If you try it, let us know how it comes out. Thanks for reading!

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