Corn, Zucchini and Bell Pepper Cakes - Karyl's Kulinary Krusade
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5 from 1 vote

Corn, Zucchini and Red Pepper Cakes Recipe

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 2 people
Author: Karyl


  • 2 ears corn
  • 1 cup zucchini, diced small
  • 1/2 cup red bell pepper, diced
  • 1/4 cup yellow onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup cornmeal
  • 2 eggs, lightly beaten
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • salt & freshly ground pepper, to taste
  • Avocado oil, or other oil with high smoke point
  • chopped scallions, for garnish
  • goat cheese, for garnish


  • 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 about 4-5 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!