Grilled Corn and Cheese Cakes

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these were JUST okay. Kind of a little mushy inside. Don't think I will try these again.

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Since I was serving the corn and cheese cakes with tequila lime chicken, I used drobin's suggestion of pepperjack cheese, and the panko bread crumbs certainly kicked up the consistency. Then I Texas-ed them up with my own addition of some chopped jalapeno and onion. Judythecook's extra two tablespoons of sour cream were crucial in getting the cakes to hold together and, like her, I cooked them in a skillet. Don't crowd them in the pan; it's still a balancing act to flip these dudes intact! Thanks to reviewer suggestions, we enjoyed these. Perhaps we should call them "It Takes a Village Corn & Cheese Cakes!"

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These were YUMMY!!!!!! I made a few changes because of the ingredients I had on hand. First, I had leftover corn on the cob, so I cut the corn off and used that instead of frozen. I also used shredded cheddar since I was out of mozzarella. Lastly, I used panko crumbs which gave them a really nice crunch. I will definitely be making these again!

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My family and I love these Corn Cakes! So simple and tasty

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these were so good I ate the leftovers for breakfast!!

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After reading the reviews, I decided to make a few changes. I used Italian flavored breadcrumbs instead of plain and used green onion instead of chives; with these changes it was a big hit and had a lot of flavor. I will definetly be making this again. The only negative is that they fall apart very easily when cooking, definetly need to make in a frying pan and not on the grill.

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These were deliciously smoky, cheesy, and corny and a big hit at dinner. I will definitely be making this recipe again. Easy too!

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These are good, easy and fun. I was doubtful about the patties holding together, but they did. I used 2 tablespoons of sour cream instead of 1, just to add a little more moisture. After the patties set up in the fridge, I brushed them lightly with egg wash, dipped them in the breadcrumbs, and let them set up again in the fridge for about an hour. Two minutes on each side in a lightly canola-oiled pan, and they were done and devoured. PS - I only needed 1/4 cup of breadcrumbs for the coating.

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I had issues with them on the BBQ. Made them again on my indoor grill and they turn out perfectly. I would add chili flakes, cayenne pepper or a spicy cheese to kick it up.

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I was so looking forward to these but because I didn't have any "plain" breadcrumbs I used seasoned and it just didn't give the flavor I think I was looking for. Yes, I know, I could have made my own bread crumbs, buy was hit with a lazy streak and the flavor suffered from it. I will make them again with plain crumbs next time. I love corn fritters and this recipe has to be as good. I didn't have any trouble flipping them with my new Rachael Ray spatulas. Just had to chase them around the griddle a bit but they stayed together just fine.