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Celebrate fresh summer corn with these flavorful corn cakes topped with queso fresco, fresh herbs and a lime-yogurt sauce.
Summer is here and corn is about to be selling for a dime a dozen. (Ok, maybe not literally, but pretty darn close.) In our opinion, there are few things better than biting into the sweet, juicy kernels on warm day. To celebrate corn season, we created a recipe for corn cakes topped with all the best flavors. Think fresh herbs, queso fresco and a lime-yogurt sauce… YUM. 
These corn cakes are made with fresh herbs mixed right into the batter, chili flakes for a hint of spice and eggs and cornmeal to hold it all together. For this recipe, we use Eggland’s Best farm fresh eggs. We love how consistently high-quality each and every egg is. Plus, did you know that that their eggs arrive at your local supermarket within 72 hrs of being laid? That’s pretty speedy, which means the eggs are super fresh and taste great! Eggland’s Best eggs contain more omega-3 fatty acids, DHA, folate, lutein, and vitamins B, D, E than ordinary eggs thanks to the nutrient dense, all vegetarian diet they use to feed their hens. Find out more here. And it is very important to us that they never use hormones, steroids or antibiotics.
Serve these corn cakes as a side or appetizer at your next backyard barbecue gathering or as a casual dinner dish at home with the family. It’s quite a fun way to feature summer corn!
Frequently Asked Questions
What type of corn should I use for the Summer Corn Cakes?
For the best flavor, use fresh sweet corn that is in season. You can cut the kernels from the cob or use canned corn if fresh is not available.
Can I substitute the queso fresco with another cheese?
Yes, you can substitute queso fresco with feta or cotija cheese for a similar flavor profile.
How can I adjust the spice level in the corn cakes?
You can increase or decrease the amount of chili flakes in the batter according to your preference, or omit them entirely for a milder flavor.
