Cooking Light arrived the other day with a recipe for Corn Cakes with Bacon and Turmeric Yogurt. It sounded like something I needed to try.

Naturally, I couldn’t just follow the recipe as written – I wasn’t up to cutting corn off the cob, for one, and didn’t feel like dicing a yellow squash – but the bacon and green onion part sounded good. Especially good with Mexican Style Roasted Corn with Cotija Cheese.

Yeah, I cheated big-time.

The end result was pretty good, though – and the future corn cake possibilities are pretty endless. I didn’t go for the turmeric yogurt sauce, either. A dollop of sour cream worked just fine. The lazyman’s guide to fine cooking…

Corn Cakes

  • 3 strips bacon, chopped and fried
  • 1 bag Mexican Style Roasted Corn with Cotija Cheese
  • 3 green onions, chopped
  • 1/4 cup cornmeal
  • 3 eggs
  • S&P

Cook bacon. Add corn to pan and heat until sauce is mixed in. Let cool.

Stir in cheese packet, green onions, and cornmeal. Add eggs and S&P to taste.

Drop by scoops into skillet and cook about 2 minutes per side.

I fried them in a goodly amount of oil, but probably could have done them in a non-stick skillet with just a hint of oil and gotten a better look. However, they really did come out good – and there’s lots of possibilities with this – any diced veggies from the garden will work, for sure.

Have fun with it!