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Pearl Corn Cakes

Contender for the 2012 Spar for the Spurtle. This recipe was not tested by Bob’s Red Mill.

Corn Cakes

  • 1-1/2 cups Steel Cut Oats *
  • 2 cups Water (boiling hot)
  • 1/2 tsp Salt
  • 2 Corn ears, kernels removed with knife

Smoked Paprika Aioli

  • 1 Garlic large clove, minced
  • 1/2 tsp Salt
  • 1/3 cup Mayonnaise
  • Lemon Juice to taste


Corn Cakes

Step 1

Pour boiling water over oats and soak several hours or overnight.

Step 2

Strain water from oats into saucepan, bring to boil and add soaked oats. Simmer for 20 minutes or until desired consistency. Stir in corn well.

Step 3

Pour oats onto flat surface and smooth into a dense flat mass about 3/4-inch thick. Using a bench scraper makes this easy. For faster cooling pour oats onto a frozen marble slab.

Step 4

When mixture is firm, cut into rounds with bisquit-type cutter; small for appetizer size or larger as desired. Lightly dredge in bread crumbs.

Step 5

Heat frying pan over med-high heat. Add about 1 T. each olive & butter and immediately place oat cakes in pan so butter doesn’t get too brown. Saute until crispy on both sides, about 2 minute per side.

Serve with topped Smoked Paprika aioli and thinly sliced green onions. For main course, serve with Oregon Bay shrimp and a lemon wedge.

Serves 4.

Smoked Paprika Aioli

Step 1

Smash the minced garlic into a paste with salt.

Step 2

Wisk ingredients together until smooth. Put aioli into plastic bag or squeeze bottle for topping the oat cakes.


*Use our Gluten Free Steel Cut Oats to make this recipe Celiac-friendly.
Pearl Corn Cakes

Servings: 4


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Products Used in this Recipe

Heart Health Month
Steel Cut Oats

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