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    Fresh Corn Cakes with Tomatoes and Fried Sage

    clock-icon40 minutes
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    Pixicook editorial team

    A delightful summer dish featuring fresh corn cakes topped with savory tomatoes and crisp fried sage.

    Ingredients for Fresh Corn Cakes with Tomatoes and Fried Sage

    units in
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    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Corn Kernels, fresh or frozen, thawed

    cups

    Substitute chevron-down

    Large egg, beaten

    each

    Substitute chevron-down

    Buttermilk

    cups

    Substitute chevron-down

    Cornmeal

    cups

    Substitute chevron-down

    All Purpose Flour

    cups

    Substitute chevron-down

    Sugar

    tablespoons

    Substitute chevron-down

    Baking Powder

    teaspoons

    Substitute chevron-down

    Kosher Salt

    teaspoons

    Substitute chevron-down

    Unsalted Butter, melted

    tablespoons

    Substitute chevron-down

    Extra Virgin Olive Oil, for frying

    to taste

    Substitute chevron-down

    Fresh Sage Leaves, small

    tablespoons

    Substitute chevron-down

    Garlic Clove, smashed and peeled

    each

    Substitute chevron-down

    Tomatoes, roughly diced into 1/4-inch pieces

    0 lb

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    Coarse Salt, for sprinkling

    to taste

    Substitute chevron-down

    Whole-Milk Greek Yogurt, for serving (optional)

    to taste

    Substitute chevron-down

    Creme fraiche, for serving (optional)

    to taste

    Substitute chevron-down

    How to Make Fresh Corn Cakes with Tomatoes and Fried Sage

    1. Prepare Corn Puree

    In a food processor or blender, combine the corn kernels with the beaten egg and buttermilk. Blend until the mixture is smooth.

    2. Make Batter

    Add cornmeal, flour, sugar, baking powder, kosher salt, and 4 tablespoons of melted butter to the puree. Pulse the mixture until it forms a thick yet pourable batter.

    3. Cook Corn Cakes

    Heat olive oil in a 12-inch skillet over medium heat. Spoon the batter into the skillet, forming small pancakes. Cook each side for about 3-4 minutes, flipping once, until golden and cooked through.

    4. Prepare Tomato Topping

    In a small skillet, melt 1 tablespoon of butter and fry the sage leaves until crisp, about 2 minutes. Remove them and set aside. Brown the garlic in the remaining butter for 2 minutes, then add the diced tomatoes. Season with salt and pepper and cook for another minute.

    5. Assemble and Serve

    Top each corn cake with a generous spoonful of the tomato mixture, a few crispy sage leaves, and a sprinkle of coarse salt. Optionally, add a dollop of whole-milk Greek yogurt or crème fraîche.


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