Appetizer/Small Plates

Country Corn Cakes

Bacon and corn get together to create the perfect handheld, dippable snack in these panko-coated country corn cakes.
  • 0:40 TIME
  • 9 Portions



Corn, fresh, cut from the cob1 1/3 cups
Shallots, minced1 1/4 oz
Garlic, minced1 Tbsp

Vegetable oil, as needed

1/2 fl oz

Scallions, thinly sliced2 Tbsp
Bacon, cooked, crumbled1/4 cup
All-purpose flour3 Tbsp
Milk3 fl oz
Egg, whole, raw, fresh1
Chef-mate White Cheddar Cheese Sauce1 1/3 cups
Bread, white, fresh or commercially prepared soft bread crumbs1 cup
Bread crumbs, Panko, as needed1 oz
Sour cream2/3 cup



  1. Sauté the corn, shallots, and garlic in vegetable oil until softened. Stir in the scallions and bacon. Add flour and stir to coat. Add milk and stir until mixture thickens. 
  2. Remove from heat and allow to cool slightly. Fold in egg, and 2/3 cup White Cheddar Cheese Sauce and bread crumbs.
  3. Portion into 1-inch balls, roll in Panko bread crumbs, press to flatten. Place on a parchment-lined sheet tray and freeze for 1 hour.
  4. Combine remaining White Cheddar Cheese Sauce with sour cream for dipping sauce.
  5. To serve, bake 6 patties at 400°F for 10–12 minutes or until browned and heated through. Serve with 1/2 cup of the sour cream dipping sauce.