Grilled Asparagus Corn Cakes

Recipe by Dayna McIssac


  • 1 Cup Fresh Ontario Asparagus grilled and finely diced
  • 2 tbsp Olive Oil
  • Salt and Pepper to taste
  • 5 Strips Bacon divided
  • 1 Cup Cornmeal finely ground
  • ½ Cup All Purpose Flour
  • 1 ½ tsp Baking Powder
  • ¾ tsp Salt
  • ½ tsp Garlic Powder
  • 1/8 tsp Cayenne Pepper
  • 1 Cup Milk
  • 1 Large Egg
  • ½ Cup Feta Cheese crumbled
  • 1 Green Onion diced
  • Sunflower Grapeseed or Canola Oil for frying
  • Sour Cream for serving


  • Clean the asparagus, snap woody ends, drizzle over olive oil and season with salt and pepper.
  • Preheat the grill to medium.
  • Add asparagus, flip after 3-4 minutes and grill the other side, moving any skinny spears to the top rack as necessary.
  • Cool and remove the asparagus tips and reserve. Finely dice the stalks.
  • Fry the bacon over medium heat, turning regularly until crisp, about 6-8 minutes.
  • Remove, cool and finely dice the bacon. Reserve the drippings.
  • In a large bowl, combine the cornmeal, flour, baking powder, salt, garlic powder and cayenne pepper.
  • In a separate bowl, whisk the milk and egg together. To it, add the crumbled feta, half of the diced bacon, 2 tablespoons of the bacon drippings, the green onion, and the diced asparagus.
  • Combine the wet mixture to the dry and stir well, leaving no dry clumps.
  • Heat a large frying pan to medium. Add half of the remaining bacon drippings back to the pan and enough oil to thinly cover the bottom of the pan.
  • Gently drop the mixture by tablespoons onto the hot oil.
  • Cook each side for about 2-3 minutes, or until golden and firm. Set on paper towels to absorb any excess grease.
  • Repeat with more bacon drippings and oil for the next batch of batter.
  • Serve corn cakes with a dollop of sour cream, a reserved asparagus tip and the remaining crumbled bacon, if desired.


Makes approximately 18 corn cakes.
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