Corn Cakes with Blueberry and Tomatillo Salsa
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
Inventive way to integrate corn into your menu!
  • Salsa:
  • ⅓ cup blueberries, halved
  • 2 small tomatillos, cored and finely chopped (approx. 6 Tbsp.)
  • 3 Tbsp. pine nuts, toasted
  • 2 tsp extra virgin olive oil
  • ¼ tsp. kosher salt
  • Corn Cakes:
  • ⅔ all-purpose flour
  • 1½ tsp. kosher salt
  • ¾ tsp. baking powder
  • ¼ tsp black pepper
  • 3 cups corn kernels (approx 4-5 ears)
  • ¾ cup shredded cheddar
  • 3 scallion, thinly sliced (approx. 6 Tbsp.)
  • 2 large eggs, beaten
  • 3 Tbsp. extra virgin olive oil, divided
  1. To make salsa: in medium bowl, mix together all ingredients, cover and refrigerate.
  2. To make corn cakes: In large bowl, whisk together flour, salt, baking powder, and pepper. Add corn, cheddar and scallions, and mix well to coat. Add eggs and stir until just combined. Using damp hands and about ⅓ cup corn mixture for each cake, firmly pack together 8 (3"-wide) patties.
  3. In a large skillet, heat 2 Tbsp. oil over medium heat. Place half of the corn cakes in skillet and cook until golden brown, about 4 minutes. Carefully flip cakes and continue cooking until deep golden brown and cooked through, another 4 minutes. Transfer to a paper towel-lined platter. repeat process with remaining 1 Tbsp. oil and 4 corn cakes.
  4. Arrange corn cakes on plates and spoon salsa over top.
Recipe by My Judy the Foodie at