Appetizers | September 20, 2018

Fresh Corn Cakes with Peach Sauce

Want a good side dish to serve with soup or salad? Fresh Corn Cakes with Peach Mustard Sauce is the perfect side dish for any occasion.  Made with fresh corn off the cob or frozen corn, this recipe is unique and a delicious way to enjoy corn!
Fresh Corn Cakes with Peach Sauce
Fresh Corn Cakes with Peach Mustard Sauce makes a great appetizer, made as mini corn cakes with sauce spooned into a custard cup in the middle of a platter of cakes. I first posted this recipe back in 2009 and tried them out on my son Jake.  He inhaled them as an after school snack, so the “kid approved” stamp goes on this recipe!
Fresh Corn Cakes with Peach Sauce

These Fresh Corn Cakes with Peach Mustard Sauce will become a recipe favorite in your house. They are perfect on the side of soups, salads, or just on their own for a fun snack and a great appetizer to serve at a party.

Fresh Corn Cakes with Peach Sauce

Fresh Corn Cakes with Peach Sauce

The sauce is made by combining jam and mustard in a bowl and then stirring. The recipe calls for peach jam, but you can use apricot as well. 
Fresh Corn Cakes with Peach Sauce

These corn cakes are so easy to make. If you know how to flip pancakes then you can definitely make corn cakes. It only takes about 10 minutes or less to whip these up and then cook on the stove in batches. If you have an electric griddle, use it to cook the corn cakes, so you can cook several at one time! I love a good easy and quick recipe. I hope you enjoy these fresh corn cakes as much as I do, and make them before corn is out of season! 
Fresh Corn Cakes with Peach Sauce

Fresh Corn Cakes with Peach Mustard Sauce

Course Appetizer, Side Dish
Cuisine American
Keyword appetizer, corn on the cob, fresh corn, quick and easy, Side dish
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 people

Ingredients

  • 2 1/2 cups fresh corn kernels about 5 ears
  • 2 large eggs
  • 1/2 cup buttermilk or milk
  • 2 tablespoons butter melted
  • 1/2   cup flour plus 2 tablespoons
  • 1/2 cup cornmeal yellow or white
  • 1/4 teaspoon baking soda
  • 1 cup grated mozzarella cheese or any other grated cheese
  • 1/4 cup chopped green onion green part only
  • 1 teaspoon salt
  • dash of garlic powder
  • 1/2 teaspoon ground pepper

Peach Mustard Sauce:

  • 3 Tablespoons Peach jam or apricot
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon yellow mustard

Instructions

  1. Pulse first 4 ingredients in food processor just until corn is coarsely chopped.
  2. Add flour, cornmeal, baking soda, cheese, green onion, and seasonings.  Fold together just until dry ingredients are moistened.

  3. Spoon about 1-2 tablespoons batter onto a hot, greased griddle or non stick pan to form 2-3 inch cakes, or use a small scoop and then flatten.
  4. Slightly spread batter while spooning onto griddle. Cook cakes about 3 minutes on each side, or until golden and cooked through. Do not flatten cakes once flipped over. Serve with Peach Mustard Sauce.

Peach Mustard Sauce:

  1. Mix together in small bowl, serve with corn cakes.

Recipe Notes

  • This recipe is easily halved. 
  • You may use different size scoops to portion out the corn cakes. It's fun to cook the cakes in varying sizes and serve on a platter. 

15 thoughts on “How to Build a Charcuterie Board

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    1. Barbara,
      We’ve all been there. Just how do you say this word? shär-ˌkü-tə-ˈrē. A interesting word to describe this delicious blending of meats, cheeses, nuts and fruits. Yum.
      Thanks for reading ABK!
      xo,
      Si

  1. I would love to make one for work to kinda munch on throughout the day. is there a limit to how many hours it can sit out on the table?

    1. It should stay fresh for a couple of hours, but I definitely wouldn’t keep it out for more than 3 hours. Thanks for asking!
      xo
      Si

  2. 5 stars
    Thanks for the tutorial!! I loved that you show how much you need per person! And thanks for the suggestions of varieties! It turned out great and was a HUGE hit! I will be doing this again for Christmas Eve and probably New Years too!

    1. You’re welcome, Haylee. It’s perfect for the holiday season! I’m glad you enjoyed it and thanks for your comment,
      xo
      Si

  3. Beautiful! I’m going to try this tonight as my brothers are coming to dinner- think I’ll call it a “bruschetta bar.” Sounds a little more manly since it cuts the “cute” out:) Charcuterie for sure at my next book club though! Thank you for sharing your bounteous skills with the masses. xoxo

    1. You’re very welcome, Lindsay! It’s the perfect way to entertain any crowd, and I think even your brothers will enjoy it. Thanks for sharing,
      xo
      Si

  4. 5 stars
    Oh. My. Amazing. I made this for last year’s Thanksgiving and everyone was wowed! My husband has talked about it all year long so I’ll definitely be doing it again this year. It’s a little pricey, depending on how big a board you do and how much variety, but so great to have around on Thanksgiving morning and early afternoon (depending on what time dinner is!) to munch on while you’re waiting for the big event.

  5. I’m considering doing a charcuterie style table for my daughter’s wedding reception. Any suggestions to make this work on a large scale?

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