Sweetcorn Patties Recipe

Prepare corn

If using frozen corn, thaw and drain thoroughly; pat dry with paper towels. If using fresh, cut kernels from 2 medium ears (about 2 cups). Place corn in a medium mixing bowl.

Mix dry ingredients

In a small bowl combine all-purpose flour, cornstarch, baking powder, salt, black pepper, and smoked paprika (if using). Stir to blend evenly.

Combine wet ingredients

In the bowl with corn add the eggs, milk (or water), grated cheese (if using), chopped green onion, cilantro and red bell pepper. Beat eggs lightly before mixing so they incorporate easily.

Make batter

Sprinkle the dry mixture over the corn mixture. Gently fold until corn is evenly coated and mixture holds together when pressed. The batter should be moist but not runny; if too dry add 1 teaspoon milk at a time, if too wet add 1 teaspoon flour at a time. Taste and adjust seasoning.

Heat oil

Heat a large nonstick or cast-iron skillet over medium heat. Add enough vegetable oil to coat the bottom (about 1 tablespoon per batch). Test oil temperature by dropping a small pinch of batter — it should sizzle immediately but not burn.

Form and fry patties

Spoon about 2 tablespoons of mixture per patty into the hot skillet and flatten gently with the back of the spoon to form 2- to 3-inch rounds about 1/2 inch thick. Fry for 2.5–3 minutes on the first side until golden brown and firm, then flip and cook another 2–3 minutes until the second side is golden and the patty cooks through. Work in batches without overcrowding; add more oil between batches if necessary.

Drain and keep warm

Transfer cooked patties to a paper-towel-lined plate to absorb excess oil. Keep warm in a low oven (about 90–100°C / 200°F) on a tray while you finish remaining patties.

Serve

Serve patties warm with the optional dipping sauce, a squeeze of lime, or alongside a salad or slaw.

Whisk together mayonnaise, Greek yogurt (or sour cream), lime juice, honey, and hot sauce in a small bowl until smooth. Season with salt and pepper to taste. Chill briefly if time allows to let flavors meld.