Recipe: Fresh Corn Cakes

The perfect way to use up some of those cobs of summer corn you bought at the farmers’ market, these fresh corn cakes are the perfect addition to any Southern vegetable tray. One reviewer raves, “If you love CORN you will love this recipe. It does make a lot but they are good nuked in the microwave the next day. LOVE IT!!!! Husband loved it, too.” Seasoned with a healthy helping of butter, all-purpose flour, cornmeal, fresh grated mozzarella cheese, and chives, these comforting corn cakes are a classic, crowd-pleasing Southern dish – who does not like fresh corn and stringy mozzarella?

Photo: William Dickey

You know you're in the South when a piping hot basket of corn fritters shows up in front of you. Paired with the likes of fresh battered catfish, coleslaw and some good ol' hushpuppies, these deep-fried corn nuggets are comfort food to our Southern souls. In honor of National Corn Fritters Day – yes, that's a thing – we'd like to share with you our savory take on the fritter, complete with fresh corn, chives, and mozzarella cheese.

You may also like Fried Confetti Corn:

Fresh Corn Cakes


  • 2 1/2 cups fresh corn kernels (about 5 ears)
  • 3 large eggs
  • 3/4 cup milk
  • 3 tablespoons butter, melted
  • 3/4 cup all-purpose flour
  • 3/4 cup yellow or white cornmeal
  • 1 (8-oz.) package fresh mozzarella cheese, grated
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper


  1. Pulse first 4 ingredients in a food processor 3 to 4 times or just until corn is coarsely chopped.
  2. Stir together flour and next 5 ingredients in a large bowl; stir in corn mixture just until dry ingredients are moistened.
  3. Spoon 1/8 cup batter for each cake onto a hot, lightly greased griddle or large nonstick skillet to form 2-inch cakes (do not spread or flatten cakes). Cook cakes 3 to 4 minutes or until tops are covered with bubbles and edges look cooked. Turn and cook other sides 2 to 3 minutes. Serve with anything – they're that good.