Small golden-brown cakes with sweet corn and salty feta, served with smoky spring onions and a fresh yogurt-lime sauce. A compact starter with crisp edges and a soft center.
These corn cakes are a modern starter, not a classic dish associated with any one particular cuisine. The idea is simple: corn kernels add a sweet, juicy bite, feta brings saltiness and a slightly creamy texture, and lemon zest keeps the batter fresh. The yogurt-lime sauce makes that contrast even more pronounced. With four cakes per person, they work well as a first course; serve them warm so the outside stays crisp and the feta is still soft.
Fresh corn is mainly available in summer. Cut the kernels off the cob with a sharp knife and use them raw in the batter; small kernels cook through as the cakes fry. Out of season, canned or thawed frozen corn works well. Drain it carefully and pat it dry if needed: excess moisture makes the batter loose and harder to flip. Feta from a block is often easier to break into coarse crumbles than pre-crumbled feta.
A little flour binds the kernels without making the batter heavy. Stir the batter just until everything is combined, then spoon small portions into the pan. If the cakes are too large, they’re more likely to break when you turn them. Cook over medium heat: too hot, and the outside browns before the egg in the middle has set; too low, and the crust turns soft rather than crisp. Let the first side turn calmly golden brown before loosening the cakes with a thin spatula.
The spring onions develop dark blisters and a smoky flavor in a hot, dry frying pan. Keep an eye on them and turn them regularly; the aim is charred, not completely black or limp. No spring onions on hand? Use thinly sliced leek, but cut it into pieces after cooking. For the sauce, you can use Greek yogurt for a thicker texture, or regular yogurt and drain it briefly. Lime juice adds a fresh acidity; lemon works too, but tastes a little different.
Serve the cakes on a platter with the sauce on the side so the crust doesn’t soften. A simple green salad makes this a light lunch, but as a starter, one or two cakes per person is usually enough. You can store the cooked cakes covered in the refrigerator and use them within two days; reheat them thoroughly in a frying pan or oven. Store the sauce separately and add it only when serving.
In a bowl, beat the eggs with the flour, baking powder, lemon zest and black pepper. Fold in the corn and feta. Mix just until everything is combined; the batter can remain firm and chunky.
In a small bowl, stir together the yogurt, lime juice and salt. Set the sauce aside while you cook the cakes.
Heat a dry frying pan over medium heat. Add the spring onions and cook for 5–7 minutes, turning them regularly, until they are charred in several places and soft. Transfer to a plate.
Heat the oil in the same pan. Spoon about 2 tablespoons of batter into the pan for each cake and gently press it down a little. Cook in batches, leaving space between them, for 3–4 minutes per side, until the cakes are golden brown and feel firm. Add a little oil if needed for the next batch.
Cut the charred spring onions into pieces. Serve the corn cakes warm with the spring onions and yogurt-lime sauce.
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