Fresh Corn Cakes with Pulled Pork and Cherry Salsa •

Fresh Corn Cakes

Savory pancakes made of fresh roasted corn.
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine American
Servings 12 cakes


  • 10 ounces fresh corn, 2 cups/ about 2 ears
  • 1/2 cup whole wheat flour
  • 1/2 cup cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 eggs
  • 1/4 cup buttermilk
  • 3/4 cup Greek yogurt
  • 1/2 teaspoon chives, optional
  • 1/2 teaspoon jalepeno, chopped (optional)
  • butter for the griddle
  • pulled pork, for serving
  • cherry salsa, for serving


  • Preheat oven to 425 degrees. Place a small bowl upside down inside a larger bowl. Shuck the corn, then stand the corn up on top of the smaller bowl. Using a sharp knife, cut the corn off the cob, letting it fall into the large bowl. Roast the corn on a foil covered baking sheet for 10-12 minutes or until starting to brown.
  • Mix together the flour, cornmeal, baking powder, salt, and pepper. In a separate bowl mix together the eggs, buttermilk and Greek yogurt.
  • Gradually add the yogurt/ egg mixture to the dry ingredients, mixing just enough to incorporate. Add in the chives and jalepeno (if using). Then, fold in the roasted corn.
  • Heat a griddle or large non stick skillet to 350 degrees or medium high heat. Butter the skillet or griddle once hot. Then scoop out the batter 1/4 cup at a time. When the pancake starts to bubble, flip and cook for another minute or so. Repeat with remaining batter.
  • Serve with pulled pork (no sauce) and cherry salsa OR serve simply with extra greek yogurt and chives.
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