I love Corn, maybe its a problem? No, definitely not.

Corn: My Love, My Obsession

There's something magical about corn. 🌽 Maybe it's the way the golden kernels glisten in the sunlight, or perhaps it's the sweet, satisfying crunch with every bite. Whatever it is, I’m utterly obsessed. Seriously, I eat it almost every day, well, most says especially this time of year and I’m not ashamed to admit it. Corn on the cob, corn salad, corn cakes—you name it. After all, a season is a season for a reason and I try my best to eat as seasonally as possible. Don’t get me started on tomato sandwiches!

But today, I want to share a recipe that has quickly become one of my all-time favorites. Inspired by a video I shot for No Frills, this dish is as fun to make as it is to eat. It's super cute, packed with flavor, and, best of all, totally budget-friendly. Let’s talk about my Crispy Skillet Corn Cake with Tomato & Feta Salad.

Crispy Skillet Corn Cake with Tomato & Feta Salad

Summer might be winding down, but that doesn’t mean we have to say goodbye to its flavours. In fact, corn season is still in full swing, and I’m taking full advantage of it. This crispy skillet corn cake is the perfect way to showcase that sweet, sun-kissed corn we all love.

Here’s the deal: using simple, affordable ingredients from No Frills, I’ve crafted a dish that’s bursting with summer goodness. The base is a seasoned cornmeal cake that crisps up beautifully in the skillet. It’s golden, crunchy on the outside, and tender on the inside—basically, corn perfection.

But what takes it over the top is the fresh tomato and feta salad piled on top. 🍅🧀 Imagine juicy, ripe tomatoes tossed with tangy feta and fragrant herbs, all perched on that crispy corn cake. Each bite is a perfect blend of sweet, savoury, and tangy, making this dish a true celebration of the season.

The Recipe

Ingredients:

Fresh corn kernels (from about 2 ears of corn)

1 cup cornmeal

1/2 cup all-purpose flour

1 tsp baking powder

1 cup buttermilk

1 large egg

1 tsp salt

1 cup cherry tomatoes, halved

1/2 cup feta cheese, crumbled

Fresh herbs (basil, parsley, or whatever you love)

Olive oil for cooking

Instructions:

In a bowl, mix the cornmeal, flour, baking powder, salt, buttermilk, and egg until smooth. Fold in the fresh corn kernels.

Heat a generous drizzle of olive oil in a skillet over medium heat. Pour in the corn batter and spread it evenly.

Cook until the edges are crispy and the top is set, then flip it over to crisp up the other side.

While the corn cake is cooking, toss the cherry tomatoes with crumbled feta and fresh herbs. Drizzle with a little olive oil and season with salt to taste.

Slide the crispy corn cake onto a plate and top it with the tomato and feta salad. Serve immediately.

This dish is perfect for a lazy summer brunch or a light dinner. It's so easy, so delicious, and really lets that fresh corn shine. 🌞

So, if you're as corn-crazy as I am, you’ve got to try this recipe. Trust me, it’s going to be a hit—just like every other corn dish I’ve ever made. 😉

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