Mediterranean Corn Cakes

Published on

September 22, 2023

Intro

In late July and August when local corn is abundant, I try to use it in every dish I make. These delectable corn cakes made with my spicy Jalapeño Pepper Flakes and Mediterranean seasoning are always a hit. I often serve them as a dinner side dish. When I make them as appetizers I make them just a smidge smaller.

Corn cakes with smoky paprika chipotle aioli make fun and yummy summer treat.

Prep Time:

10 Minutes

Cook Time:

10 Minutes

Servings:

Difficulty Level:

Easy

Ingredients

1 tablespoon Mediterranean Seasoning

1 tablespoon Jalapeno Pepper Flakes, optional

3/4 cup all-purpose flour

1/2 cup cornmeal

2 teaspoons baking powder

3/4 teaspoon kosher salt

2 large eggs, lightly beaten

1 cup sour cream

2 tablespoons olive oil, divided

1 1/4 cups corn kernels

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Directions

1. In a large mixing bowl combine the Mediterranean Seasoning, flour, cornmeal, baking powder and salt.

2. In another bowl combine the eggs, sour cream, and 1 tablespoon olive oil, whisk until smooth.

3. Add the wet into the dry ingredients. Fold in the corn until just combined.

4. Heat a large skillet over medium heat with the remaining 1/2 tablespoon of oil. Spoon 1/3 cup of mixture onto the hot pan. Cook for for 4-6 minutes per side. Repeat with remaining oil and batter. Serve warm.

Optional: For spicy corn cakes add in 1 tablespoon of Jalapeno Pepper flakes to the flour mixture

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