Recipe of the Week

Recipe of the Week
Savory Corn Griddle Cakes


  • 4 medium ears of corn, husked
  • 1/4 cup shredded cheddar or Monterrey jack cheese
  • 1 TB fresh minced cilantro
  • 3/4 cup milk
  • 2 large eggs
  • 2 TB butter, melted
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt


  • Cut kernels off of the corn. Easiest way to do this is hold the ear straight up in a large bowl & cut down- the bowl catches all the kernels and they don’t scatter everywhere. Discard cobs.
  • Stir in cheese, cilantro, milk, eggs and melted butter into the corn until smooth.
  • Fold in the flour, baking powder and salt, stir until no flour streaks remain.
  • Heat a large non-stick skillet over medium heat and lightly grease it.
  • Fill a 1/4 cup measuring cup with batter and pour the batter into the pan to make a round cake.
  • Repeat until pan is filled (you should have 3-4 in pan) Cook, flipping the griddle cakes once, until lightly browned on both sides, about 5 minutes total.
  • Keep finished cakes on warmed plate in the oven.
  • Repeat with remaining batter. Serve with salsa, sour cream or honey.

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