Sweet Corn Zucchini Cakes

Sweet Corn Zucchini Cakes with Avocado Crema are the perfect way to use up your garden zucchini. Sweet corn season is short, so I like to take full advantage of it. Fresh and local sweet corn is probably my favorite kind of vegetable, and is the taste of summer!

I am fortunate to have a local farm stand just blocks from my house. I’ll often strap on a cooler backpack and take a walk to load up on goodies. These corn cakes have a little Mexican street corn inspiration to them. I add smoked paprika and chili powder for a smoky zesty vide. Also, a little Cotija cheese in the filling and to garnish for salty cheesy goodness!

Avocado crema is the perfect topper for these. I just add avocado, Greek yogurt or sour cream, lime juice, garlic powder, and salt to a mini food processor, and blend away. It’s the same recipe I use for tacos. Great drizzled on my Sloppy Joe Nachos too!

I love that this is a one bowl dish. Stir together all the fritter ingredients and adjust flour as needed depending on how wet the batter is. I use a 1/4-cup measuring cup to portion out the cakes, and it seems to be the perfect size. Pan fry on each side for just a few minutes, and you have a delicious summer side or appetizer.

Sprinkle a little more Cotija cheese on top, and a dollop of that avocado crema for serving. Delish!

We enjoyed these Sweet Corn Zucchini Cakes as a side dish, but would be great as an appetizer for a summer party, or even a fun brunch dish served with a poached egg for a take on eggs benedict.

The avocado crema pairs so well with these, and the best part is you can use it on other things! Let me know what you think!

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Sweet Corn Zucchini Cakes with Avocado Crema

A delicious way to celebrate summer's best veggies!

Course Appetizer, Side Dish, Snack
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes
Servings 8 fritters
Author Laura Doerr


For the crema

  • 1 avocado
  • 1/3 cup Greek yogurt
  • 1 tbsp lime juice
  • 1/4 tsp salt
  • 1/4 tsp garlic powder

For the fritters

  • 1 cup zucchini (about 1 zucchini) grated, and liquid squeezed out
  • 2 ears fresh sweet corn, cut off the cob
  • 3 scallions sliced
  • 1/3 cup cotija cheese
  • 1/4 tsp salt
  • Fresh cracked black pepper
  • 1/4 tsp chili powder
  • 1/4 tsp smoked paprika
  • 1 egg lightly beaten
  • 3+ tbsps flour
  • 1/2 tsp baking powder
  • 2 tbsp cooking oil (I use avocado oil)

Optional for garnish

  • Crumbled cotija cheese
  • Sliced green onion or chives
  • Hot sauce
  • Pinch of smoked paprika


For the avocado crema

  1. Add all crema ingredients to a small food processor or blender, and blend until smooth. Set aside or refrigerate until ready to use.

For the cakes

  1. Add grated zucchini to a clean kitchen towel, or paper towels and press out as much liquid as possible. Add drained zucchini to a medium mixing bowl. Add in sweet corn, scallions, cotija cheese, salt and pepper, chili powder, smoked paprika, and garlic powder. Stir to combine.

  2. Stir in lightly beaten egg, baking powder, and flour, 1 tablespoon at a time. Batter should not be too wet, but should easily form together when pressed. Add more flour as needed.

  3. Preheat large skillet over medium heat with 1 tablespoon of oil. Working in two separate batches (4 fritters at a time), measure about 1/4 cup of the batter per cake and drop into the skillet. Press gently to make a thin round. Cook for about 4-5 minutes, or until browned. Flip and cook another 4-5 minutes. Remove onto a paper towel lined plate. Repeat with remaining batter.

  4. Serve warm with a dollop of avocado crema, additional crumbled cotija cheese, and garnish with scallions.

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