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Grilled Corn Cakes with Tomato Salad

Prep Time:30 Minutes
Cook Time:5 Minutes

Nutritional Information

A great summer side dish.


  • For corn cakes:
  • 1 ea ears corn, grilled and removed from the cob
  • 1.25 cups all-purpose flour
  • .33 cup sugar
  • .75 cup stone ground yellow cornmeal
  • 2 teaspoons baking powder
  • .5 teaspoon salt
  • .75 cup milk
  • 1 tablespoon honey
  • .25 cup canola or vegetable oil
  • 1 large egg
  • For tomato salad:
  • 1.5 oz lime juice
  • .5 oz red wine vinegar
  • 1 large shallot, minced
  • 1 teaspoon minced garlic
  • 1 oz extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1.5 pints cherry tomatoes, halved
  • 1/3 cup finely shredded basil
  • 4 ounces shaved fennel


  • 1. Preheat the Egg to 350ºF with dutch oven or cast iron plancha.
  • 2. In large bowl, combine flour, sugar, cornmeal, baking powder, and salt. Mix well with a fork and make a well in the center.
  • 3. In small bowl, whisk together milk, honey, oil, and egg. Pour mixture into center of dry ingredients and mix until just blended.
  • 4. Combine all ingredients for the tomato salad in a bowl and let sit for one hour. Taste for salt and acidity and adjust if needed.
  • 5. Pour 1/4 cup batter onto cast iron for each corn cake. Cook 2 minutes per side, until puffed up, golden brown and cooked through.
  • 6. Serve tomato salad over the top of the corn cakes.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828