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Corn, Zucchini and Red Pepper Cakes are savory with a touch of sweet. Fresh summer corn, paired with zucchini and red bell peppers form a delicious patty that is pan-fried to golden perfection.
This post and recipe card updated July 13, 2019
Corn is one of my favorite vegetables. When I was a kid, we ate simple boiled corn on the cob…of course, slathered in butter. Pretty sure I doubled–or tripled–the calorie count, but I didn’t care.
The best time to find fresh corn is always in the summer, though in Oklahoma I can usually find delicious corn until mid-October. I can’t tell you the last time I used canned corn, but I do always have frozen corn on hand to use in the winter.
Years ago, I found a recipe online for corn cakes. I really liked them, but only made them occasionally. I don’t even know where the original recipe is anymore, but I went by memory and made some adaptions to create Corn, Zucchini and Red Pepper Cakes
WHY THIS RECIPE WORKS
- It’s a great way to get your kids to eat their veggies
- You can adapt the recipe to your preferences
- It’s very easy to make
INGREDIENT TIPS FOR CORN, ZUCCHINI AND RED PEPPER CAKES
Char the corn kernels, because that adds great flavor. I cut the kernels off the cob and then saute them. The other option is to grill the corn and then cut off the kernels.
Dice all of the vegetables small, so they’re all about the same size as the corn. Keep the skin on the zucchini, as that’s where the nutrients are.
I use a Nonstick Skillet to saute the vegetables and use Avocado Oil. Sauteeing the vegetables softens them slightly.
I use fresh onion and garlic, plus onion powder and garlic powder. You don’t need to use both the fresh and the powders, but I feel like the powders add an extra punch of flavor because I add them right at the end.
Let the vegetables cool for a few minutes before adding the egg to form the patties. Otherwise, the egg will begin to cook
I use Cornmeal to help hold the patties together. I prefer the texture that the fine ground cornmeal adds, but you could certainly substitute Panko Bread Crumbs or regular Bread Crumbs.
I use canola oil to pan fry the patties, and add enough oil for a depth of about 1/2″.
Garnish with goat cheese and spring onions. The goat cheese adds a creamy, savory bite.
STEP BY STEP INSTRUCTIONS
Cut the corn kernels off the cob. Dice the zucchini, bell peppers, and red onions small, about the same size as the corn.
In a large skillet over medium-high heat, saute corn for about 5 minutes until slightly charred. Reduce heat to medium, add onion and garlic, and saute for 2-3 minutes.
Add zucchini and bell peppers, and saute for another 2 minutes. Season with onion powder, garlic powder, salt and pepper.
Transfer to a bowl, and cool for 2-3 minutes. Add cornmeal and egg, and mix to fully combine. Scoop 1/4 cup patties and pan fry in avocado oil for about 3 minutes per side, until golden
FREQUENTLY ASKED QUESTIONS
Can I use canned corn? I don’t recommend it, as I don’t think that canned corn has the same flavor. I recommend using frozen corn if fresh isn’t available.
Will the vegetables get mushy? No, because you only sautee them for a few minutes. And when you pan fry the patties, they won’t cook long enough to get soft.
What grade of cornmeal should I use? I recommend fine ground or medium ground. To me, coarse ground is too mealy.
How far ahead can I make Corn, Zucchini and Red Pepper Cakes? I recommend making them right before eating, as they are best fresh out of the skillet.
How long should I pan fry the patties? Only about 3 minutes per side, or until golden brown.
What about leftovers? I’m not a fan of doing these as leftovers, because you will lose the crunch, and it’s very easy for the vegetables to get hard when reheated. So I prefer to make a fresh batch each time.
MORE VEGETARIAN RECIPES
- Crispy Fried Onion Straws
- Baked Zucchini Carrot Tots
- Orzo with Onion, Garlic & Peppers
- Cilantro Lime Black Bean Rice
- Chili Garlic Baby Bok Choy
- Crispy Pan Fried Tofu
- Baked Green Bean Fries
- Mushroom Wild Rice Pilaf
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Corn, Zucchini and Red Pepper Cakes Recipe
Corn, Zucchini and Red Pepper Cakes are savory with a touch of sweet. Fresh summer corn, paired with zucchini and red bell peppers form a delicious patty that is pan-fried to golden perfection
Ingredients
- 1 large ear of corn (yields about 1 1/4 cups of kernels)
- 1/2 cup zucchini, diced small
- 1/3 cup red bell pepper, diced
- 1/4 cup yellow onion, diced
- 2 cloves garlic, minced
- 1/4 cup cornmeal
- 1 large egg, lightly beaten
- 1 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon fresh-cracked black pepper
- 1/2 teaspoon sea salt
- Canola oil, for pan frying
- chopped scallions, for garnish
- goat cheese, for garnish
Instructions
- In large skillet over medium-high heat, saute corn for about 5 minutes, until lightly charred
- Add onions and garlic, and saute for 3 minutes
- Add zucchini and red bell pepper, and saute for 2 minutes
- Remove skillet from heat and allow to cool for 2-3 minutes
- Add cornmeal, garlic powder, onion powder, salt and pepper in large bowl. Add vegetables and combine. Add eggs and combine well.
- In large, heavy bottomed pan add enough oil to cover the bottom. Heat oil over high heat. Test for readiness with a corn kernel. When it sizzles immediately, oil is ready
- Reduce heat slightly. Fill 1/4 cup scoop with mixture and carefully add to pan. Press lightly down to get round cake. Cook for 3-4 minutes, until bottom is golden brown. Turn carefully with spatula, and cook other side until golden brown. Remove and drain on paper towels
- Garnish with scallions (green onions) and goat cheese. Enjoy!
Notes
Dice all of the vegetables small, so they’re all about the same size as the corn
Let the vegetables cool for about 5 minutes before adding the egg to form the patties. Otherwise the egg will begin to cook
I use Cornmeal to help hold the patties together. I prefer the texture that the fine ground cornmeal adds, but you could certainly substitute Panko or regular bread crumbs
FREQUENTLY ASKED QUESTIONS
Can I use canned corn? I don’t recommend it, as I don’t think that canned corn has the same flavor. Use frozen corn if fresh isn’t available.
Will the vegetables get mushy? No, because you are only sauteeing them for a few minutes. And when you pan fry the patties, they won’t cook long enough to get soft.
What grade of cornmeal should I use? I recommend fine ground or medium ground.
How far ahead can I make Corn, Zucchini and Red Pepper Cakes? I recommend making them right before eating, as they are best fresh out of the skillet.
How long should I pan fry the patties? Only about 3 minutes per side, or until golden brown.
What about leftovers? I’m not a fan of doing these as leftovers, because you will lose the crunch, and it’s very easy for the vegetables to get hard when reheated. So I prefer to make a fresh batch each time.
Nutrition Information:
Yield: 4 Serving Size: 2Amount Per Serving: Calories: 146Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 50mgSodium: 395mgCarbohydrates: 17gFiber: 2gSugar: 3gProtein: 6g
Nutrient values are estimates only. Variations may occur due to product availability and food preparation. Nutrition may vary based on methods of preparation, origin and freshness of ingredients, etc
Jenna Urben says
This looks so amazing and something that we would totally eat up!! I’m assuming the eggs are for binding, do you have any recommendations for substitutes? I have Bob’s Red Mill egg sub, so I could try that in these!?
Tabitha says
These look sooo good!
Rosemarie Young says
Made these today, indescribably delicious! Thank you!!!
Karyl says
Oh my gosh Rosemarie I’m so glad to hear that!! You just made my day 🙂
Amanda says
I love that you can see the ‘crunch’ in these! Thanks for linking up to The Creative K Kids’ linky party I can’t wait to see what you share with us next week!
Karyl says
Haha I know, right?! The crunch is what really makes the cakes pop. Thanks for stopping by
Carrie | Carrie's Experimental Kitchen says
These look fantastic and another great way for me to utilize leftover summer corn. Thanks for sharing!
Karyl says
Thanks Carrie! Yes, it’s definitely a great way to use summer corn. I make this so often when it’s fresh and in season.
Jaxx The Bearded Hiker says
This looks so gorgeous for summer! Add some crab meat or chopped shrimp to that and it’s heaven in a cake! Can’t wait to give this a try.
Karyl says
Jaxx I love your idea of crab meat or chopped shrimp!! Will have to give both of those a try. Thanks for stopping by!
Cathy Lawdanski says
These look so delicious! Pinning!
Alison's Allspice says
These cakes look like an amazing summer time treat! Yum!
Karyl says
Thanks Alison! Yes, they are perfect for summer, when corn is at its sweetest
Kim says
Those sound so yummy…I love all the veggies in them…it could even be an appetizer
Karyl says
Yes Kim they definitely could be an appetizer! And a very popular one at that. Thanks for stopping by
Jennifer Smith says
pinning this! It looks so good!
Karyl says
Thanks Jennifer! They are delicious. Thanks for stopping by
Rachel R Ritlop says
Yummy! these look AMAZING! Can’t wait to make them!
Karyl says
Thank you so much Rachel! I’d love to hear how you like them
Jennifer Enoch says
Before Pinterest…let me take a minute to think that over-Ha! it almost feels like it’s always been. I love corn too, in fact I just bought some today. Needless to say I’m about to make these happen, real soon! I know even the kids would really enjoy these corn cakes
Karyl says
I feel like I’m aging myself when I talk about “before Pinterest”! I can’t even remember how long ago that was. I’d love to hear how you like them
Andrea says
This looks sooooo delicious! Let me write that again: SOOOOOOO DELICIOUS! I love recipes like this that are packed with flavor and are super healthy. Thanks so much for sharing this recipe!
Marie at the Lazy W says
Looks so good, I can’t wait to try this, thank you!!
Karyl says
Thank you Marie! I’d love to hear how you like them
Annie says
These look like a good way to sneak veggies into my son!