Roasted Red Pepper Cheesy Corn Cakes

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Divemex Pepper Party and GIVEAWAY on

It’s time for us to have some more fun with the Divemex bell pepper party!  I’ve got a recipe for Roasted Red Pepper Cheesy Corn Cakes to share AND another opportunity for you to win an amazing prize from the Pepper Party giveaway.  Up for grabs today… A Wusthof Classic 8” Chef’s Knife – a $190 value!  *insert OOOOs and AHHHs here*  The form to enter the giveaway is at the bottom of this post.   THE GIVEAWAY HAS CLOSED.


Roasted Red Pepper Cheesy Corn Cakes from

If you haven’t checked out the recipes that were shared last week, please make some time to do so.  Just CLICK HERE for a refresher! If you love bell peppers, I can promise that you’ll be up to your eyeballs in awesome recipes to try before this week is over. One of my favorite recipes from the party so far is one that you can use to help you prepare the recipe I’m going to share with you today. Today’s recipe for Roasted Red Pepper Cheesy Corn Cakes calls for you to roast some red peppers.  Here’s what I’m talkin’ about…

Roasted Red Pepper Cheesy Corn Cakes from


Depth of flavor doesn’t even BEGIN to describe how much a roasted pepper will accent your favorite recipes.  The taste is out of this world awesome!  Speaking of awesome, the growers of Divemex specialize in greenhouse grown peppers, grown in state of the art facilities that facilitate the production of the highest quality peppers in some of the safest facilities anywhere.  But most importantly, as a Fair Trade Certified company, they have an unwavering commitment to social responsibility that puts workers first. Lots of people don’t want to mess with making them at home, though If you’re that type of person, by all means head to the grocery store and pick up a jar of roasted peppers. I’ll warn you though… they’re EXPENSIVE!  If roasting peppers under a broiler or over a gas flame makes you nervous, just CLICK HERE and my friend Christine will teach you how to make them in a slow cooker!  Easy peasy, right?!

These corn cakes are just SO flippin’ delicious!  They’re crispy on the outside, creamy and flavorful on the inside, and they’re perfect as a side dish, lunch, or light dinner. Oh, and if you like to cook in bulk, they freeze beautifully, too.  Just place cooled corn cakes between sheets of waxed paper, then stack and wrap them in plastic wrap or zip them up in a plastic freezer bag.

Roasted Red Pepper Cheesy Corn Cakes from

Roasted Red Pepper Cheesy Corn Cakes from

Here’s the recipe, but don’t forget to scroll down to the bottom of this post.  You’ll want to check out all of the other great pepper recipes being shared AND get yourself entered to win that gorgeous Wusthoff chef’s knife!

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Roasted Red Pepper Cheesy Corn Cakes

Prep Time 5 min Cook Time 6 min Yields 6

These corn cakes are crispy on the outside, creamy and flavorful on the inside, and they're perfect as a side dish, lunch, or light dinner.


  • 1 cup thawed (from frozen) corn niblets
  • 7 ounces creamed corn
  • 1 medium red bell pepper, roasted and finely diced
  • 1 egg
  • 3/4 cup aged cheddar cheese, finely shredded
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon smoked paprika
  • 3/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 cup milk
  • 2-3 tablespoons grapeseed or other high smoke point oil


  1. In a large bowl, combine the corn kernels, roasted peppers, creamed corn, eggs, cheddar, smoked paprika and salt and mix well.
  2. Sift in the flour and baking powder and mix well.
  3. Slowly stir in the milk until the batter is not too thick and drops off a spoon easily. (it should also not be so thin that it spreads too much when you fry the cakes)
  4. Heat oil over medium heat in a large frying pan (cast iron works wonderfully).
  5. Fry spoonfuls of the batter until bubbles appear at the top, and then use a spatula to flip them over. Allow to cook on the other side. Remove from the pan once cooked and garnish with sliced scallions and sour cream, if desired
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Thank you so much for visiting me today!

If you make this recipe, I'd love it if you'd share a photo and/or give your feedback over on my Facebook page, Cooking with Chef Bec!


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Curried Cashew Pepper Patties {gluten free} by Chocolate & Carrots
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Sweet Pepper-Masa Cake by Culinary Adventures with Camilla
Breakfast Casserole by Mother Thyme
Onions and Peppers Naan Pizzas by poet in the pantry
Steak Fajitas with Drunken Peppers by Cravings of a Lunatic
Chile-Red Pepper & Ginger Soy Beef Lettuce Cups by White Lights on Wednesday
Moroccan Style Stuffed Peppers by Frugal Antics of a Harried Homemaker
Souffleed Green Peppers by Jane’s Adventures in Dinner
Cheesy Polenta Stuffed Peppers by Cooking In Stilettos
Homemade Sofrito by Food Snob 2.0
Roasted Red Pepper Cheesy Corn Cakes from It’s Yummi!
Spinach, Pepper, Mushroom and Tomato Frittata by Take A Bite Out of Boca
Roasted Red Pepper Bisque by Quarter Life (Crisis) Cuisine
Mini Asian Vegetable Pizzas by Mom’s Test Kitchen
Blue Cheese Pepper Poppers by {i love} my disorganized life
Goat Cheese with Bell Pepper Spread by The Redhead Baker
Sweet and Sour Chicken and Bell Peppers by Daily Dish Recipes

22 Replies to "Roasted Red Pepper Cheesy Corn Cakes"

  • Shrimp and Corn Salsa Shooters from #recipe May 17, 2014 (8:01 am)

    […] my very favorite summer foods is a freshly roasted ear of sweet corn. Last year, I used it to make cheesy corn cakes and roasted corn salad. It hasn't come into season yet this year, so I used a bag of thawed (from […]

  • Trish - Mom On Timeout October 26, 2013 (11:32 am)

    Roasted Red Pepper and I get along extremely well Becca 🙂 This look fabulous!

    • Becca Heflin October 26, 2013 (11:46 am)

      They get along quite nicely with me too, Trish! 🙂 Thanks for stopping by!

  • Monica Cateron October 13, 2013 (11:25 pm)

    Those corn cakes look AMAZING !!!!!! I am going to give them a shot this week !!!!

    • Becca Heflin October 13, 2013 (11:44 pm)

      YAY! They’re super easy, Monica, so if you DO make them, please let me know what you think 🙂

  • Brian Donovan October 9, 2013 (6:15 pm)

    I’m so spoiled by your great cooking. Folks, if you haven’t tried this, you need to hurry into the kitchen and do it now! Yummi!!

  • Amy @ What Jew Wanna Eat October 7, 2013 (9:22 pm)

    Yum! What a fun way to use peppers!

  • Jen @JuanitasCocina October 7, 2013 (8:37 pm)

    I would NOT share.

    • Becca Heflin October 8, 2013 (2:49 pm)

      So you’re stingy… but understandably so! 😀

  • Margot C October 7, 2013 (5:43 pm)

    I like to roast yellow bell peppers then make sauce out of them.

  • adam @unorthodoxepicure October 7, 2013 (5:37 pm)

    Hell to the yes! That looks divine!

  • Camilla @ Culinary Adventures October 7, 2013 (10:25 am)

    These look AMAZING! Thanks for sharing with the #PepperParty. I brought a roasted red pepper cake for today’s reveal!

    • Becca Heflin October 7, 2013 (10:30 am)

      Thanks for stopping by, Camilla! I can’t wait to check your cake recipe out. It sounds very intriguing! 🙂

  • Elaine Ellen October 7, 2013 (8:38 am)

    These look very good and I will have to make them sometime.

  • Karen @BakingInATornado October 7, 2013 (8:26 am)

    I agree, roasting just takes red peppers up to a whole new level. I probably shouldn’t admit that I’m one of those who usually buy them.

    Can’t wait to try these corn cakes. I may make really mini ones and use them as appetizers.

    • Becca Heflin October 7, 2013 (8:35 am)

      Nothing wrong with buying them, Karen. Just means you’ll have more time to eat them 🙂

  • Shaina October 7, 2013 (8:16 am)

    Red pepper and corn are two ingredients that pair really well together. I use this combination a lot. Great recipe!

  • Pam Gurganus October 7, 2013 (6:55 am)

    Stuffed bell peppers!

  • Anita at Hungry Couple October 7, 2013 (6:53 am)

    Oh, yum! I love corn cakes and the roasted peppers are the perfect addition.

    • Becca Heflin October 7, 2013 (8:37 am)

      I agree, Anita! Thanks for stopping by 🙂

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