I love how these corn cakes turn out golden and crisp, with creamy goat cheese tucked into every bite. They’re the kind of little savory stack that disappears faster than I expect.
I’m obsessed with these corn cakes because they hit that sweet spot between crisp edges and tender, savory middles. I love the pop of corn kernels in every bite, then the tangy crumble of goat cheese that keeps the whole thing from feeling too polite.
But honestly, it’s the contrast that gets me. Golden, a little salty, a little sweet, and totally snackable.
I eat them straight from the plate, standing at the counter, pretending I’m just tasting one. And then another.
Tiny pan-fried rounds with big personality. The kind of recipe I crave when dinner needs a little attitude.
Ingredients
- Corn brings sweet little pops, especially if you get some browned edges.
- Egg holds everything together and adds a bit of real-deal protein.
- Milk or buttermilk keeps the batter tender, not dry or heavy.
- Flour gives the cakes structure so they don’t fall apart.
- Cornmeal adds that tiny grit and crisp bite I really love.
- Baking powder helps them puff up instead of cooking into sad disks.
- Sugar nudges the corn’s sweetness without making them taste like dessert.
- Salt makes all the good stuff actually taste like itself.
- Black pepper adds a tiny kick, but nothing too bossy.
- Scallions or chives bring freshness and a little oniony snap.
- Cilantro is optional, but it’s bright if you’re into it.
- Goat cheese gets creamy, tangy, and kind of melty in spots.
- Butter or oil helps the edges turn golden and crisp.
- Plus, lime wakes everything up right before you take a bite.
Ingredient Quantities
- 1 cup fresh or frozen corn kernels, thawed if frozen
- 1 large egg
- 1/3 cup whole milk or buttermilk
- 1/2 cup all purpose flour
- 1/4 cup yellow cornmeal
- 1 teaspoon baking powder
- 1 tablespoon granulated sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped scallions or chives
- 2 tablespoons chopped fresh cilantro, optional
- 4 ounces fresh goat cheese, crumbled
- 2 tablespoons unsalted butter or neutral oil for frying
- 1 small lime, cut into wedges, for serving
How to Make this
1. In a medium bowl whisk together 1 large egg and 1/3 cup whole milk or buttermilk until combined.
2. Add 1 cup fresh or thawed frozen corn kernels, 1/2 cup all purpose flour, 1/4 cup yellow cornmeal, 1 teaspoon baking powder, and 1 tablespoon granulated sugar; stir until just combined.
3. Season the batter with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
4. Fold in 2 tablespoons chopped scallions or chives and 2 tablespoons chopped fresh cilantro if using.
5. Gently fold in 4 ounces crumbled fresh goat cheese, keeping some larger pieces for pockets of flavor.
6. Heat a large skillet over medium heat and add 2 tablespoons unsalted butter or neutral oil, swirling to coat the pan.
7. Drop batter by 2 to 3 tablespoonfuls into the skillet, flatten slightly with the back of a spoon to form small cakes, and cook until edges are set and bottoms are golden, about 2 to 3 minutes.
8. Flip and cook the other side until golden and cooked through, another 2 to 3 minutes. Repeat with remaining batter, adding more butter or oil as needed.
9. Transfer cooked corn cakes to a paper towel lined plate to drain briefly.
10. Serve warm with lime wedges from 1 small lime for squeezing over the cakes.
Equipment Needed
1. Medium mixing bowl
2. Whisk
3. Dry and liquid measuring cups and measuring spoons
4. Rubber spatula or wooden spoon for folding
5. Chef knife and cutting board for scallions and cilantro
6. Large nonstick or cast iron skillet
7. Tablespoon or small scoop for portioning batter
8. Thin metal or silicone spatula for flipping
9. Paper towels and a plate for draining and resting
FAQ
Corn Cakes With Goat Cheese Recipe Substitutions and Variations
- Milk or buttermilk: use plain yogurt thinned with a little water, half and half, or unsweetened plant milk like oat for a lighter texture
- All purpose flour: swap in whole wheat pastry flour for nuttier flavor, gluten free 1:1 baking mix for gluten free, or 1/2 cup oat flour plus 1/2 cup AP for more corn-forward cakes
- Fresh goat cheese: substitute ricotta for a milder, creamier crumb, feta for tang and salt, or cream cheese softened for a richer bite
- Butter or neutral oil for frying: use olive oil for fruitier notes, avocado oil for high-heat stability, or clarified butter for added depth
Pro Tips
1. If using frozen corn, squeeze out excess water with a clean kitchen towel before adding it to the batter so the cakes hold together and brown properly.
2. Aim for a scoopable but not runny batter. If it seems too loose, add a tablespoon more flour or cornmeal; if too thick, thin with a splash of milk so the cakes spread slightly and cook evenly.
3. Keep some goat cheese in larger crumbles so you get melty pockets of tanginess. Gently press each dollop into the top of the cake in the pan if needed so it stays intact while cooking.
4. Cook over medium rather than high heat and add oil or butter between batches. This gives a crisp, golden crust without burning while keeping the interior tender. If making many batches, keep finished cakes warm on a rack in a low oven set to about 200°F.
Corn Cakes With Goat Cheese Recipe
I love how these corn cakes turn out golden and crisp, with creamy goat cheese tucked into every bite. They’re the kind of little savory stack that disappears faster than I expect.
4
servings
319
kcal
Equipment: 1. Medium mixing bowl
2. Whisk
3. Dry and liquid measuring cups and measuring spoons
4. Rubber spatula or wooden spoon for folding
5. Chef knife and cutting board for scallions and cilantro
6. Large nonstick or cast iron skillet
7. Tablespoon or small scoop for portioning batter
8. Thin metal or silicone spatula for flipping
9. Paper towels and a plate for draining and resting
Ingredients
-
1 cup fresh or frozen corn kernels, thawed if frozen
-
1 large egg
-
1/3 cup whole milk or buttermilk
-
1/2 cup all purpose flour
-
1/4 cup yellow cornmeal
-
1 teaspoon baking powder
-
1 tablespoon granulated sugar
-
1/2 teaspoon kosher salt
-
1/4 teaspoon freshly ground black pepper
-
2 tablespoons chopped scallions or chives
-
2 tablespoons chopped fresh cilantro, optional
-
4 ounces fresh goat cheese, crumbled
-
2 tablespoons unsalted butter or neutral oil for frying
-
1 small lime, cut into wedges, for serving
Directions
- In a medium bowl whisk together 1 large egg and 1/3 cup whole milk or buttermilk until combined.
- Add 1 cup fresh or thawed frozen corn kernels, 1/2 cup all purpose flour, 1/4 cup yellow cornmeal, 1 teaspoon baking powder, and 1 tablespoon granulated sugar; stir until just combined.
- Season the batter with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
- Fold in 2 tablespoons chopped scallions or chives and 2 tablespoons chopped fresh cilantro if using.
- Gently fold in 4 ounces crumbled fresh goat cheese, keeping some larger pieces for pockets of flavor.
- Heat a large skillet over medium heat and add 2 tablespoons unsalted butter or neutral oil, swirling to coat the pan.
- Drop batter by 2 to 3 tablespoonfuls into the skillet, flatten slightly with the back of a spoon to form small cakes, and cook until edges are set and bottoms are golden, about 2 to 3 minutes.
- Flip and cook the other side until golden and cooked through, another 2 to 3 minutes. Repeat with remaining batter, adding more butter or oil as needed.
- Transfer cooked corn cakes to a paper towel lined plate to drain briefly.
- Serve warm with lime wedges from 1 small lime for squeezing over the cakes.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 136g
- Total number of serves: 4
- Calories: 319kcal
- Fat: 17.8g
- Saturated Fat: 10.5g
- Trans Fat: 0.23g
- Polyunsaturated: 1g
- Monounsaturated: 5.5g
- Cholesterol: 110mg
- Sodium: 452mg
- Potassium: 230mg
- Carbohydrates: 29.3g
- Fiber: 1.9g
- Sugar: 6.3g
- Protein: 12g
- Vitamin A: 317IU
- Vitamin C: 2mg
- Calcium: 76mg
- Iron: 0.95mg
