Recipe courtesy of Betsy Leve

Corn Cakes

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  • Level: Easy
  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
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3 ears corn grilled, kernels removed (4 cups)

4 eggs

2 scallions, chopped

1/4 cup chopped fresh basil

1 teaspoon chopped fresh rosemary

1/2 cup chopped cilantro

1/2 teaspoon red pepper flakes

1 1/2 cups cornmeal

Salt and pepper to taste

4 egg whites

Canola oil


  1. Grill corn, turning frequently until marked lightly (about 6 to 8 minutes total). When corn is cool, cut kernels from the cob. In a food processor, combine eggs, 1/2 the corn, scallions, basil, rosemary, cilantro and red pepper flakes. Pour into a bowl and add the rest of the grilled corn kernels, cornmeal, salt and pepper. Fold in the egg whites. In a large non-stick frying pan heat 1 tablespoon of canola oil over medium heat. Spoon in corn batter for size of corn cake desired (1 tablespoon for an appetizer base or 1/4 cup for dinner size). Fry until golden brown (for about 2 minutes per side). Add more oil and continue.