Sign In
Forgot your password?
Don't have an account? Register Here
Brennans Market

Brennan's Market

Wisconsin's Premier Market for Outstanding Flavor!

Get Social
Wisconsin Cheese

Corn and Cheese Cakes

Corn and Cheese Cakes

Serving Size:Serves 6


  • 3 ears fresh corn, husked and corn cut from the cob
  • 3/4 cup (3 ounces) shredded pepper jack cheese
  • 1 cup fine plain panko breadcrumbs, divided
  • 1/3 cup chopped fresh chives
  • 1 chipotle chile in adobo, minced
  • 1 Tablespoon sour cream
  • 2 Tablespoons minced cilantro, divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup Brennan's Cellars Extra Virgin Olive Oil
  • 1/2 cup creme Fraiche, for serving



A yummy appetizer or side dish!


In a food processor, pulse the corn into a chunky puree. Place in a medium bowl. Add the cheese, 1/2 cup breadcrumbs, chives, sour cream, chipotle chile, 1 tablespoon chipotle chiles in adobo, salt, and pepper. Stir until combined. 

Form the mixture into small balls and then flatten into patties, each about 1 1/2 inches in diameter and 3/4-inch thick. Refrigerate for 30 minutes. Coat the patties in the remaining 1/2 cup breadcrumbs and drizzle with olive oil. 

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the patties with olive oil and grill until toasted, 4 to 5 minutes each side. Arrange the corn cakes on a platter and top with a dollop of crème fraîche.
Rate / Add your own comment
Rate this Recipe: