Corn cakes with Prosciutto Salad

We must sadly tell you that corn is one of the species that has become so heavily industrial that we are close to losing its "un-altered-by-human" seed! Its season is from May until September, and the array of wonderfully succulent dishes that one can make with it are innumerable! 

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  • 2 cobs corn
  • 1 cup self-rising flour
  • 2 eggs
  • 1/4 cup coriander, shredded
  • 1 tsp ground cumin
  • 1 tsp baking powder (baking soda)
  • pinch sea salt

Prosciutto salad

  • 125 g (4 oz) baby English spinach or rocket (arugula) leaves
  • 1/2 cup semi-dried tomatoes, with oil
  • 12 slices prosciutto
  • cracked black pepper


Place the corn in a saucepan of boiling water and cook until tender.

Remove corn kernels from the cob.

Place the flour, eggs, coriander, cumin, baking powder and salt into a food processor and process until combined.

Add the corn and process until corn is roughly chopped.

Spread 2-3 tablespoons of mixture into a hot, greased frying pan and cook for 3 minutes on each side or until golden.

Keep warm and repeat with remaining mixture.

To serve, place a corn cake on each serving plate and top with the spinach or rocket, semi-dried tomatoes, prosciutto and pepper.

Drizzle over the oil from the semi-dried tomatoes and top with another corn cake. Serve immediately.


This corn cake topped with a prosciutto salad is perfect to serve as a starter; plate it with creativity and make it in season!
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