Corn Zucchini Pancakes. Yum.

The corn harvest at Magnolia Gardens finally concluded last week with two bountiful, beautiful ears that were sitting in our crisper over the weekend. Not wanting to waste those or our zucchini, I wanted a recipe that wasn’t simply ‘sauteed corn and zucchini.’ On page four of our search engine, I found this recipe by girlversusdough, which produced a very delicious cake of sorts, more reminiscent of a latke than a pancake (in my opinion), which we topped with salsa and greek yogurt. Delicious, and good for the summer.



  • 2 large eggs, beaten
  • 1/2 cup olive oil
  • 2 tsp salt
  • 1/2 tsp ground pepper
  • 1/2 tsp brown sugar
  • 1/2 tsp cayenne
  • 1 tbsp fresh basil
  • 1 tsp fresh oregano
  • 1 cup diced zucchini
  • 1 1/2 cup fresh corn, parboiled & cut off cob
  • 1 cup parmesan cheese
  • 3/4 cups unbleached all-purpose flour


  • In a large bowl, combine eggs, oil, salt, pepper, cayenne, brown sugar and herbs. Whisk to combine.
  • Add the zucchini, corn and  cheese and stir thoroughly with a spatula.
  • Add the flour and stir until thoroughly combined.
  • Heat a large cast-iron skillet or griddle to medium-high heat, adding a very small amount of oil to the skillet/griddle. Using an ice cream scoop, scoop 1/4-cupfuls of batter onto the skillet and flatten, if necessary, with the back of the scoop into a circle about 4 inches in diameter. Cook on each side about 3-4 minutes, or until a deep golden brown. Remove from skillet and transfer to a paper towel. Repeat with remaining batter.
  • Serve warm with salsa and greek yogurt.

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