5 INGREDIENT CORN CAKES (ONE BOWL!)

5 Ingredient corn cakes (made in one bowl!) are the perfect way to enjoy the summer season. Made with mashed potato, which gives a soft, tender interior, while the outer layer crisps up beautifully when fried. These corn cakes make the best side dish, snack, or main course.

Introducing the most delicious corn cakes that we can't get enough of! 🌽💛

Jump to:

• ❤️ HERE'S WHY YOU WILL LOVE THIS RECIPE
• CORN CAKES VS RICE CAKES
• 🌽 INGREDIENT LIST AND SUBSTITUTIONS
• 👩🏼‍🍳 HOW TO MAKE CORN CAKES
• 🥗 WHAT CAN I SERVE THESE WITH?
• 🥑 TOPPINGS AND VARIATIONS
• 📝 TIPS AND TRICKS
• ❓FAQS
• MAKE-AHEAD, STORAGE, AND REHEATING
• Storage

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❤️ HERE'S WHY YOU WILL LOVE THIS RECIPE

• These corn cakes are so easy to make with minimal washing up.

• You bite into a crispy outer layer, followed by a soft mashed potato with pieces of delicious corn.

• The ingredient list is straightforward and includes wholesome ingredients.

• This recipe is family-friendly, and kids will love these! Serve with a delicious salad for the perfect summer meal.

CORN CAKES VS RICE CAKES

Rice Cakes are made from puffed rice. They are light, airy, and crunchy, with a mild taste. They are low in calories and are typically eaten as a diet-friendly snack. These corn cakes are more dense and made with mashed potatoes and corn.

🌽 INGREDIENT LIST AND SUBSTITUTIONS

Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.

4 starchy potatoes (Yukon gold works best), about 800 g / 28 oz.

1 can sweet corn kernels (250 g drained)

½ cup all-purpose flour

1 egg beaten

Fresh herbs of your choice, such as parsley or thyme.

½ teaspoon garlic powder (optional)

¼ teaspoon of salt and ground black pepper

A little oil for frying

👩🏼‍🍳 HOW TO MAKE CORN CAKES

Boil the Potatoes: Place the diced potatoes in a large saucepan and cover them with water. Bring to a boil over high heat and cook until the potatoes are tender, about 10-15 minutes. Drain the potatoes and return them to the pot.

Mash and Mix: Mash the potato until well combined using a potato masher or fork. Add the flour and corn and combine. 

Add Egg and Herbs: Finely chop your choice of fresh herbs and stir them into the mixture, along with the egg and garlic powder. If the mixture is not sticking together, add 1-2 tablespoons of extra flour.

Form the Cakes: Shape the mixture into small patties. * Optional: If you're stuffing them with cheese, form a ball around a small piece of cheese and then flatten it into a cake.

Fry Until Crispy: Heat olive oil or butter in a large skillet over medium heat. Once hot, add the corn cakes and cook for about 3-4 minutes on each side or until golden brown and crispy.

🥗 WHAT CAN I SERVE THESE WITH?

• Serve them as a side dish with your favorite summer meals, or enjoy them as a standalone snack.

• They make a delicious savory breakfast option paired with a dollop of sour cream.

• For lunch or dinner, serve them with a fresh salad or alongside grilled vegetables.

🥑 TOPPINGS AND VARIATIONS

Get creative with your toppings! Try adding avocado slices, stuffed olives, a squeeze of lime, or a sprinkle of smoked paprika.

For a Spanish-inspired twist, serve your corn cakes with a side of salsa, guacamole, or Jalapeno Mayo.

📝 TIPS AND TRICKS

Use the Right Potatoes: Starchy potatoes like Russet or Yukon Gold are ideal for corn cakes as they mash well and create a good texture.

Add Some Heat: If you would like spicy corn cakes, you can add a little cajun spice or chopped jalapenos.

Ensure The Mixture Is Not Too Wet: It should hold together but not be too sticky or runny. If the mixture is too wet, add a bit more flour to absorb the excess moisture.

Cheese: Stuffing with cheese can add a delicious melty center, but be sure to use cheese in moderation to avoid excess moisture.

❓FAQS

ARE THESE CORN CAKES VEGAN?

No. To make these vegan, do not add the egg. Instead, add a splash of dairy-free milk to bind the ingredients.

CAN I BAKE THESE INSTEAD OF FRYING?

Absolutely! Baking these corn cakes is a great option for a healthier, lower-fat alternative to frying. Here’s how you can adjust the recipe for baking:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it with olive oil or cooking spray.

Arrange the corn cakes on the prepared baking sheet, leaving a little space between each one.

Lightly brush the tops with olive oil or spray them with cooking spray to help them crisp up. Bake for 8-10 minutes, flipping them halfway through, until they are golden brown and crispy.

ARE THESE GLUTEN-FREE?

No, because they are made with flour. Swap the flour for gluten-free flour or chickpea flour.

ARE CORN CAKES HEALTHY?

Corn cakes can be a healthy and nutritious addition to your diet, especially when made with fresh, wholesome ingredients and baked instead of fried. They offer a good mix of vitamins, minerals, and dietary fiber and can be adapted to fit various dietary preferences and needs.

WHY ARE MY CORN CAKES NOT CRISPY?

• Insufficient oil can lead to less crispy cakes.
• Baking at a temperature that is too low or not preheating the oven sufficiently can result in soggy corn cakes. Not flipping the cakes halfway through baking can result in uneven crispiness.

WHAT IS THE SPANISH NAME FOR CORN CAKES?

Tortitas de maíz" or "tortas de elote" might be appropriate terms in Spanish, as they both refer to small cakes or patties made from corn.

MAKE-AHEAD, STORAGE, AND REHEATING

Make-ahead:

You can prepare the corn cake mixture up to 24 hours in advance.

Store the mixture in an airtight container in the refrigerator. When you're ready to cook, simply shape the cakes and proceed with baking or frying.

Forming the cakes ahead of time: Shape the corn cakes and place them on a baking sheet lined with parchment paper.

Cover the baking sheet with plastic wrap and refrigerate for up to 24 hours. This way, they are ready to bake or fry whenever you need them.

Storage

Allow the cooked corn cakes to cool completely before storing them. Place them in a single layer in an airtight container. If stacking is necessary, separate layers with parchment paper to prevent sticking. Store in the refrigerator for up to 3 days.

Freezing

Freeze if you want to store them for longer periods.

Arrange the cooled corn cakes on a baking sheet in a single layer and freeze until solid.

Once frozen, transfer them to a freezer-safe bag or airtight container, separating layers with parchment paper.

Store in the freezer for up to 2 months.

Reheating

Oven

The oven is the best method to retain the crispiness. Preheat your oven to 375°F (190°C). Place the corn cakes on a baking sheet lined with parchment paper and heat for about 10-15 minutes or until heated through and crispy.

Stovetop

Reheating on the stovetop can help regain some crispiness. Heat a skillet over medium heat with a small amount of oil. Fry the corn cakes for about 2-3 minutes on each side or until heated through and crispy. Cover the skillet with a lid for the first few minutes to ensure the cakes heat through, then uncover to crisp them up.

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Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki

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