Corn Cakes

Use this recipe to make our Grilled Oaxacan Shrimp appetizers.

Photography: Schiller,Charles

Source: Martha Stewart Weddings, Summer 2005


  • 5 ears corn, husked
  • 1/4 cup whole milk
  • 1 tablespoon unsalted butter, melted, plus more for skillet
  • 2 large eggs
  • 3 tablespoons all-purpose flour
  • Salt and freshly ground pepper


  1. Cut corn kernels from cobs. Puree kernels in a food processor until smooth. Add milk, melted butter, and eggs; process until blended. Transfer to a large bowl. Fold in flour; season with salt and pepper.

  2. Heat a large skillet or griddle over medium heat. Brush with butter. Add 1 tablespoon corn mixture for each cake. Cook cakes, turning once, until brown, about 1 1/2 minutes per side. Repeat with remaining batter.


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