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There's something inherently comforting about a deliciously easy dish that combines simple ingredients to create a flavor-packed meal. Sweet corn potato cakes are just that—a delightful treat that evokes nostalgia while satisfying hunger. This recipe is not only a go-to for those seeking a hearty meal but also a crowd-pleaser that often finds its way into family gatherings, picnics, and casual weeknight dinners.

Sweet Corn Potato Cakes

Indulge in the comforting goodness of sweet corn potato cakes, a delightful blend of flavors perfect for any occasion. This easy recipe combines sweet corn and fluffy potatoes, making it a crowd-pleaser for family gatherings or casual dinners. Discover the nutritional benefits of each ingredient, from the vitamins in sweet corn to the energy-boosting qualities of potatoes. Follow our step-by-step guide to create these delicious cakes that are sure to warm your heart and satisfy your cravings. Whether served as a snack, side dish, or main course, these cakes are a versatile addition to your meal rotation. Enjoy the simple joy of homemade comfort food that brings together loved ones around the table.
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Ingredients
  

2 cups sweet corn kernels (fresh, frozen, or canned)

2 medium-sized potatoes (about 1 pound), peeled and cubed

1 cup all-purpose flour

1/2 cup grated cheese (cheddar or mozzarella)

1/4 cup green onions, finely chopped

1/4 cup fresh cilantro or parsley, chopped (optional)

1 large egg

1 teaspoon baking powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

Vegetable oil for frying

Instructions
 

Cook the Potatoes: Place the cubed potatoes in a pot and cover them with water. Bring to a boil and cook for about 15 minutes until tender. Drain and let cool slightly, then mash them in a large bowl.

    Mix the Ingredients: Add the sweet corn kernels, grated cheese, green onions, cilantro/parsley (if using), egg, baking powder, garlic powder, onion powder, salt, and pepper to the mashed potatoes. Mix everything until well combined. If the mixture feels too wet, gradually add the flour until you reach a thick but moldable consistency.

      Form the Cakes: Scoop about 1/4 cup of the mixture and form it into a patty or cake shape. Repeat with the remaining batter, placing the formed cakes on a parchment-lined tray.

        Heat the Oil: In a large skillet, heat about 1/4 inch of vegetable oil over medium heat. You want the oil hot enough that a small drop of the mixture sizzles when added.

          Fry the Cakes: Carefully place a few cakes in the skillet (don’t overcrowd). Fry for about 3-4 minutes per side, or until golden brown and crispy. Remove from the skillet and place on paper towels to drain excess oil.

            Serve: Enjoy the sweet corn potato cakes warm, garnished with additional green onions, a side of sour cream, or a zesty yogurt dip for extra flavor.

              Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings