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Use fresh or frozen corn for this recipe. You can even use canned in a pinch. The corn cakes are good for brunch, as a starter or served as a main. Chopped crispy bacon is a nice addition to the corn cakes.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Course
Keyword: corn cakes, corn fritters
Servings: 6
Calories: 220kcal
Author: Lovoni


  • Griddle pan or non-stick frying pan


  • 1 cup self-rising flour
  • 2 teaspoons chili powder
  • A good pinch of sea salt and freshly ground black pepper
  • 1 1/2 cups corn kernels fresh or frozen, thawed
  • 3/4 cup thinly sliced green onions, plus extra for garnish
  • 1/2 cup diced roasted red pepper
  • 3/4 cup grated cheddar cheese
  • 2 garlic cloves, grated
  • 3 large eggs
  • 2/3 cup buttermilk
  • Olive oil or cooking spray for cooking
  • Sweet chili sauce
  • Sliced avocado, green onion, sour cream, lime wedges, butter lettuce leaves, to serve


  • Preheat the oven to warm.
  • In a large bowl, whisk together the flour, chili powder, salt and pepper.
  • Add the corn, green onions, roasted pepper, cheese and garlic; stir to combine.
  • In a medium bowl, whisk the eggs and buttermilk. Add to the corn mixture; stir until well mixed.
  • Heat a non-stick griddle pan to medium. Spray with a little cooking spray or olive oil. Spoon 2 rounded tablespoons of mixture for each corn cake about 2 inches apart; use the back of a spoon to spread the mixture a little and make the cakes round. Cook in batches, for 2 to 3 minutes each side until golden and cooked. Keep batches warm in the oven. Drizzle with sweet chili sauce, just before serving. Serve with extra sauce.
  • Serve with avocado, green onion, sour cream, lime, lettuce and chili sauce. Serves 4 to 6.


Calories: 220kcal | Carbohydrates: 26g | Protein: 11g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 100mg | Sodium: 396mg | Potassium: 222mg | Fiber: 2g | Sugar: 3g | Vitamin A: 706IU | Vitamin C: 8mg | Calcium: 164mg | Iron: 1mg