Appetizers | Recipes | Side Dishes | Vegetarian

Roasted Red Pepper Cheesy Corn Cakes

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!

Roasted Red Pepper Cheesy Corn Cakes from

Roasted Red Pepper Cheesy Corn Cakes

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.
4.5 from 2 votes
Prep Time 5 mins
Cook Time 6 mins
Total Time 11 mins
Servings 6
Calories 237 kcal


  • 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


  • In a large bowl, combine the corn kernels, roasted peppers, creamed corn, eggs, cheddar, smoked paprika and salt and mix well.
  • Sift in the flour and baking powder and mix well.
  • 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)
  • Heat oil over medium heat in a large frying pan (cast iron works wonderfully).
  • 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


Calories: 237kcalCarbohydrates: 25gProtein: 8gFat: 12gSaturated Fat: 4gCholesterol: 42mgSodium: 300mgFiber: 2gSugar: 4g
Tried this recipe? Mention @itsyummi or tag #itsyummirecipe!



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  1. 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!!

  2. 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.

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