Green Bean Corn Cakes

Green Bean Corn Cakes

This year the shortage of corn due to drought conditions across the country have driven prices more than double the price of previous years. Normally twenty cents would buy you an ear of corn but the current price is hovering around fifty cents each. Though we do get a decent supply at the grocery store, it is not as abundant as we have come to expect for this time of the year. So whenever they are available, I can’t help bringing a few home with me.

We really enjoy corn-on-the-cob as a side dish. Naturally sweet and delicious, they make a great accompaniment to grilled meats. They need little to no additonal ingredients to enhance their flavor. I like to cook my sweet corn in lightly salted water for about 8 minutes. The kernels remain plump, juicy, and crunchy when bitten into. These kernels are also wonderful to cook with. In the summer time, I much prefer them to canned ones. It takes a little extra work to prepare them but it is definitely worth the effort.

Green Bean Corn Cakes

The other summer produce that I cannot resist is green beans. I always keep a bag of green beans in the refrigerator and use them in all kinds of dishes. They provide a much needed pop of color to fried rice and curries. They are also delicious on their own or mix with other vegetables in stir fries.

Green Bean Corn Cakes

Summer is going by quickly and the days are a little shorter and cooler now. I am definitely not ready for fall yet. Thankfully, there is still more summer left. The farm stands continue to sell corn and green beans. Get some today and give this Green Bean Corn Cakes recipe a try. It is simple, easy, gluten-free, and summery!

Green Bean Corn Cakes

Green Bean Corn Cakes
Prep time
Cook time
Total time
Serves: 12 3-inch pancakes
  • 1 cup (130g) white rice flour
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 large egg
  • 2 cups cooked corn kernels from 2 fresh corn
  • 12 green beans, finely sliced
  • 1 red jalapeno chili
  • 4 to 6 tbsp canola oil
  1. Combine flour, salt, pepper, egg, and ¾ cup (180ml) water in a large bowl. Stir to get a smooth batter. Mix in corn kernels, green beans, and chili.
  2. Heat a large non-stick fry pan with 2 to 3 tablespoons of oil. Ladle a ¼ cup batter for each pancake into the pan.
  3. Pan fry for 4 to 5 minutes on each side, pressing down with ladle. Cook in 2 batches. Do not overcrowd pan.
  4. Remove and serve immediately with sweet chili sauce.

Green Bean Corn Cakes

Enjoy…..and have a wonderful day! 😎

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    • Biren says

      Thanks Ann! I think I made too few and it was gone in no time. Will have to prepare a double batch next time. :)

  1. says

    I really like green beans too, and they are great combined with corn. These little cakes – almost pancakes – are so cute. What a great idea! Really nice recipe – thanks.

  2. says

    Hi Biren – these fritters are gorgeous and remind me so much of rempeyek those spicy, wafer thin peanut and anchovy crackers. Hubby and I both can’t get enough of those, but they are very oily, though addictive. This is a much healthier alternative – maybe I will try these out! Did you know that autumn is my favourite season? Maybe it’s because I’m an autumn baby 😉

    • Biren says

      I really do like the summery look of these cakes/pancakes. Made too few as they were gone in no time. Have to make a double batch next time.

      I absolutely love rempeyek. Don’t get me started or I’ll finish the entire bag. Fall is also a favorite of mine. Unfortunately it is rather short here in Minnesota. As I age, I like summer better and better especially the part about not having to maintain a schedule. :)

  3. says

    We had a similar situation last year in Australia. Most of our bananas are from Queensland which suffered serious floods and bananas went from the cheapest fruit to being more expensive than the exotic fruits. You don’t realise how much you like something until it is too expensive to buy! I love this dish, its so wonderful that these fritters are gluten-free!

    • Biren says

      So true! We do take things for granted until we are deprived of them. I do have quite a few gluten-free recipes on this blog. Please check the Cuisine Gallery above or the tags on the sidebar.

  4. says

    These corncakes look amazing. I am bummed that the corn crops were hit with the drought this year… I don’t think I have gotten my fresh corn quota for this summer. :(

    • Biren says

      Corn is one of those summer produce that everyone look forward to. Hopefully you get to buy a few more before the season is out.

  5. says

    At first I thought the veggies were placed onto a cooked pancakes,but it’s so much easier than that. Love the way the thinner batter forms a cracker type base for the veggies. These are gorgeous and they look absolutely delicious! I know the market with have green beans, but I haven’t seen corn yet. By the way lovely lady – I love your new picture!

    • Biren says

      You have not seen corn yet? I hope you get to buy some soon. Corn is something I look forward to each summer. Fortunately, we have a relatively good supply here in Minnesota.

      Rice flour tends to make these cakes/pancakes a little more crunchy. The more oil, the crunchier but I prefer to pan fry instead of deep fry. They are good either way. :)

      Aww…thanks for the compliment. This picture was taken in Kuala Lumpur during my recent visit. :)

  6. says

    You’re so right about the versatile green beans. They come in handy in most dishes. In fact I have these in the fridge :-) Alas! No fresh corn, just the canned ones :-( It’s not that easy to get the fresh ones and the ones we get in our local stores are imported from Spain..

    Love the end result. The lovely summery colours. Reminds me of my recent trip to the Provence :-) Well done, Biren!

    • Biren says

      I love green beans and can never resist buying some home whenever I see them at the farmer’s market or grocery store. In fact, I just brought a packet home for a dish I’ve have not cooked in a while. Will post it if it turns out well.

      It is a pity you can’t get fresh corn. The ones we get here are so sweet and delicious. The kernels are very tender unlike the ones we had as kids in Malaysia. I love the summery colors too. They are really tasty too. :)

  7. Bonny Cole says

    My hubby and I were just discussing what we could prepare for our meals that’s different from what we normally eat and trying to stretch out food a little longer. I’m preparing it tonight for dinner, it’s just the to of us. I did sub a can of veg-all and didn’t use the peppers, bad tummies. So,will let u know how it comes and if I make enough, cuz he out eats me and he’s little bitty!!!! LOL Thanks again, Biren for sharing something different just in time!!!! ♥

    • Biren says

      I am glad to hear you found something here that you would like to try out. Do let me know how the corn cakes turned out for you.


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