These little corn cakes with salty feta and mild spring onion get crisp edges in the oven. Serve them warm with fresh lime yogurt and cilantro.
These savory little cakes fall somewhere between a mini frittata and a corn fritter in texture: the kernels stay distinct, while egg and a little flour hold everything together. Feta adds saltiness and a slightly crumbly bite; spring onion brings a gentle onion flavor without overpowering the sweet corn. The yogurt-lime sauce makes everything fresher and creamier. Together, these elements create contrast without making the cakes feel heavy.
Fresh corn on the cob is mostly available in the Netherlands in late summer. Use a sharp knife to cut the kernels off the cob, standing the cob upright on a cutting board. Out of season, you can use frozen corn: let it thaw and pat it dry so there’s no excess moisture in the batter. Canned corn works too, but drain it well and pat it dry. Briefly cooking the kernels makes them tender and lets some moisture evaporate. This helps the cakes hold their shape and develop golden-brown edges.
A muffin tin supports each cake and gives it plenty of contact with the hot metal. Grease the tin thoroughly, including the sides of each cup. The batter should be thick and spoonable, not runny; crumble the feta coarsely and gently stir everything together. Don’t fill the cups right to the top: the cakes will puff up a little as they bake. Let them stand for a few minutes after taking them out of the oven before removing them. This gives them time to firm up, so they’re less likely to break.
The sauce is deliberately simple: full-fat yogurt mellows the saltiness of the feta, while lime juice and a little zest brighten the sweet corn. Use unsweetened Greek yogurt or regular full-fat yogurt; stir in a small splash of water if you’d like a thinner sauce for drizzling. Cilantro goes well with lime, but if you’re not keen on its flavor, you can leave the herbs out of the sauce or use finely chopped parsley instead. Taste the sauce before adding salt, as the feta already brings plenty.
Serve the cakes warm as a starter, perhaps with a light salad of cucumber, radishes and leafy greens. You can also serve them as part of a lunch spread. Store leftovers covered in the fridge and eat them within two days. Reheat them on a baking sheet in an oven at 170 °C until they’re piping hot in the center too; this keeps the edges crisper than the microwave.
Preheat the oven to 200 °C (180 °C fan). Grease 12 cups of a muffin tin thoroughly with olive oil.
Cut the kernels off the cobs. Heat 1 tablespoon olive oil in a frying pan over medium heat and cook the corn for 3 minutes. Add the spring onion and cook for another 1 minute. Take the pan off the heat and let the mixture cool for 5 minutes.
In a bowl, whisk the eggs with the flour and black pepper. Fold in the corn, spring onion and feta. Divide the mixture among the muffin tin cups, filling each about three-quarters full.
Bake the cakes for 18–22 minutes, until the tops are set and the edges are golden brown. Leave them in the tin for 5 minutes, then carefully loosen them with a small knife.
Meanwhile, stir the yogurt until smooth with the lime zest, lime juice and cilantro. Serve the corn cakes warm with the lime yogurt.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.