Sacramento Digs Gardening logo
Sacramento Digs Gardening Article
Your resource for Sacramento-area gardening news, tips and events

Articles Recipe Index Keyword Index Calendar Twitter Facebook Instagram About Us Contact Us

Late summer corn stars in savory-sweet dish

Recipe: Easy corn cakes delicious any time of day

Corn cakes are topped with sautéed peaches, sour cream
and a pluot slice. (Photos: Kathy Morrison

Had enough fresh corn yet? The season is a long one, yet I’m still draw to those big piles of green ears at the markets or stores.

But think beyond the cob: Uncooked corn kernels are wonderful for adding crunch and a touch of sweetness to dishes.

This recipe for savory corn cakes comes from my favorite Mollie Katzen cookbook, “Vegetable Heaven.” It makes a quick little griddle cake that works for any time of day, depending on how you want to dress it up. Cilantro and sour cream, sure. Salsa or guacamole, naturally. Fruit syrup, now you’re talking. You could even cook them as silver-dollar-size cakes, top them with roasted cherry tomatoes and serve them as appetizers.

My adaptation was to replace the bell pepper with minced shishito pepper. (I’m growing shishitos for the first time this year.) It brought tiny pops of heat to the corn cakes, which then played even better with a range of accompaniments. I love fruit and corn together, and the dead-ripe peaches I had on the counter made a great topping, after a quick sauté. A dab of sour cream and a slice of pluot for garnish finished  off the dish.

You could leave out the peppers entirely, but I wouldn’t recommend it — they bring some character to all that corny crunch.

Fresh corn pairs well with shishito peppers.

Savory corn cakes
Makes about a dozen 4-inch cakes

Ingredients :

2 teaspoons butter or vegetable oil
2 finely minced shishito peppers, stems and seeds removed, or 1/4 cup diced bell pepper
2 cups fresh corn, cut off the cob (2 ears)
4 minced scallions
1/2 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup buttermilk or sour milk
Butter or oil for pan

Optional topping:
3 or 4 large peaches, peeled and sliced
Butter for sautéing
1/2 teaspoon lemon juice
1 tablespoon honey or agave syrup
Sour cream
1 sliced and pitted pluot

Instructions :

Heat 2 teaspoons butter or oil in a small skillet. Sauté the pepper and corn kernels a few minutes, until heated but not soft. Remove from heat and stir in the scallions. Set aside.

In a large bowl combine the cornmeal, flour, baking powder, soda and salt. Make a well in the center.

Beat together the eggs and buttermilk until frothy. Pour the liquid and the corn mixture into the well of the flour mixture. Stir just until thoroughly combined; don’t overmix it.

Lightly grease a griddle or large skillet with butter or oil. Pour batter in for the size cakes you want; don’t overcrowd the pan. Cook for 2 minutes on each side, or until golden. Top as desired.

(Keep cakes on an ovenproof dish in a slightly warm oven if you’re making a lot or trying to work ahead. Be sure they don’t dry out, however.)

For optional peach topping; Melt butter or oil in a skillet over medium heat. Add peach slices and gently stir. Sprinkle in lemon juice and add honey or agave. Continue sautéing until the peaches are gently warm. Top corn cakes on plates with peaches, a generous blob of sour cream and a slice of pluot.


0 comments have been posted.

Newsletter Subscription

Sacramento Digs Gardening to your inbox.

Taste Summer! E-cookbook


Find our summer recipes here!

Local News

Ad for California Local

Taste Spring! E-cookbook


Find our spring recipes here!

Thanks to our sponsor!

Summer Strong ad for

Garden Checklist for week of July 7

Take care of garden chores early in the morning, concentrating on watering. We’re still in survival mode until this heat wave breaks.

* Keep your vegetable garden watered, mulched and weeded. Water before 8 a.m. to conserve moisture.

* Prevent sunburn; provide temporary shade for tomatoes, peppers, eggplant, melons, squash and other crops with “sensitive” skin.

* Hold off on feeding plants until temperatures cool back down to “normal” range. That means daytime highs in the low to mid 90s.

* Don’t let tomatoes wilt or dry out completely. Give tomatoes a deep watering two to three times a week. Harvest vegetables promptly to encourage plants to produce more.

* Squash especially tends to grow rapidly in hot weather. Keep an eye on zucchini.

* Some weeds thrive in hot weather. Whack them before they go to seed.

* Pinch back chrysanthemums for bushy plants and more flowers in September.

* Harvest tomatoes, squash, peppers and eggplant. Prompt picking will help keep plants producing.

* Remove spent flowers from roses, daylilies and other bloomers as they finish flowering.

* Pinch off blooms from basil so the plant will grow more leaves.

* Cut back lavender after flowering to promote a second bloom.

* One good thing about hot days: Most lawns stop growing when temperatures top 95 degrees. Keep mower blades set on high.

* Once the weather cools down a little, it’s not too late to add a splash of color. Plant petunias, snapdragons, zinnias and marigolds.

* After the heat wave, plant corn, pumpkins, radishes, winter squash and sunflowers. Make sure the seeds stay hydrated.

Taste Fall! E-cookbook

Muffins and pumpkin

Find our fall recipes here!

Taste Winter! E-cookbook

Lemon coconut pancakes

Find our winter recipes here!