Serves 4


  • 2 ears corn, shucked
  • 1 potato, diced
  • 3 Tbsp. butter, divided
  • 4 scallions, chopped
  • 1/2 cup cucumber, diced, plus 1/2 cup seeded, quartered and thinly sliced
  • 1 cup diced tomato, plus 1 cup chopped
  • 2 tsp. chili powder
  • 1 1/8 tsp. salt, divided
  • A pinch of crushed red chili flakes
  • 1 large egg, lightly beaten
  • 1 1/4 cups panko, divided
  • 2 Tbsp. vegetable oil
  • 1/4 cup sour cream
  • 2 Tbsp. dill, chopped


    Active time: 35 minutes
    Total time: 1 hour 15 minutes

    In a saucepan of boiling water, cook corn until tender, 4 minutes. Transfer corn to a large bowl and, once cool, cut kernels from cobs. Add potato to water and simmer until tender, 8 minutes. Drain, add potato to corn kernels and lightly mash.

    In a large skillet, melt 2 Tbsp. butter butter over medium heat. Add scallions, 1/2 cup diced cucumber and 1 cup diced tomato and cook until tender, 7 minutes. Stir in chili powder, 1/2 tsp. salt and a pinch of crushed red chili flakes, and cook 1 minute. Add to corn mixture, then stir in egg, 1/2 cup panko and 1/2 tsp. salt; refrigerate 30 minutes.

    Form 8 cakes with corn mixture. Place 3/4 cup panko in a bowl and gently coat each cake. In a large skillet, heat vegetable oil and 1 Tbsp. butter over medium heat. Cook cakes until golden, 5 minutes per side, adding more oil and butter as necessary.

    In a bowl, combine 1/2 cup seeded, quartered and thinly sliced cucumber with sour cream, and 1/8 tsp. salt. Garnish cakes with 1 cup chopped tomatoes and serve with cucumber sour cream.

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