Corn Ham & Cheese Recipe
Make Corn Ham & Cheese Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Filling
Binding & Seasoning
For Frying / Baking & Finishing
Method
Main Filling
Prepare Corn
Drain canned corn well by placing it in a fine-mesh sieve and pressing gently to remove excess liquid. Transfer to a large mixing bowl.
Combine Ham and Cheese
Add the diced cooked ham and 1 cup of shredded cheddar cheese to the bowl with the corn. Mix gently to combine.
Add Aromatics and Creaminess
Stir in the mayonnaise, sour cream, chopped green onion, and chopped cilantro or parsley (if using) until evenly distributed.
Binding & Seasoning
Mix Egg & Dry Ingredients
In a small bowl, whisk the egg lightly. Add the flour, grated Parmesan, smoked paprika, garlic powder, onion powder, salt, and black pepper to the egg and whisk until smooth.
Incorporate into Filling
Pour the egg and seasoning mixture into the corn-ham mixture. Fold gently until everything is evenly combined. If mixture seems too loose to hold shape, stir in up to 2 tablespoons extra flour or 2 tablespoons panko breadcrumbs.
Forming & Coating
Form Patties
Using a 1/3-cup measuring scoop or your hands, form the mixture into 8 even patties (about 2-2.5 inches wide and 3/4 inch thick). Place formed patties on a parchment-lined tray.
Optional Panko Coating
If using panko for extra crispness, place panko in a shallow dish. Lightly press each patty into the panko to coat both sides, pressing gently so crumbs adhere. Shake off excess.
Cooking
Pan-Fry
Heat a large nonstick skillet over medium heat and add 2 tablespoons vegetable oil. When oil is hot and shimmering, add patties in a single layer (work in batches if needed). Cook 3-4 minutes per side until golden brown and cooked through, adding remaining 1 tablespoon oil between batches. Drain on paper towels.
Alternative: Bake
Preheat oven to 425°F (220°C). Place patties on a parchment-lined baking sheet and brush tops lightly with olive oil. Bake 12-15 minutes, flip once at 8 minutes, and bake until golden and set (internal temperature ~160°F/71°C). For extra crispness, broil 1-2 minutes at the end—watch closely to avoid burning.
Finishing & Serving
Sprinkle remaining 1/2 cup shredded cheddar cheese over the hot patties or place a small pinch on each patty to melt before serving if desired.
Serve warm with lemon wedges on the side for squeezing. These are great as an appetizer, sandwich topper, or a light main with a salad.
Leftovers: store cooled patties in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 8-10 minutes to restore crispness.