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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.