Thursday, July 13, 2017

Fresh Summer Corn Cakes

Fresh Summer Corn Cakes
(4 servings)


¾ cup Flour (your choice)
½ cup Plain Yellow Cornmeal
2 tsp. Baking Powder
¾ tsp. Kosher Salt, divided
½ tsp. Black Pepper, divided
1 cup Sour Cream
2 large Fresh Eggs
2 tbsp. Olive Oil, divided
1 ¼ cups Fresh Corn (about 2 ears0
2 tbsp. Jalapeno, minced
½ cup Yellow Squash, ½ inch dice
¼ cup Green Onion, chopped
¼ cup Fresh Basil, chopped
1 ½ tsp. White wine Vinegar
1 medium Fresh Tomato, ½ inch dice


In a large bowl, combine flour, cornmeal, baking powder, ½ tsp. salt and ¼ tsp. pepper.  In another bowl, combine sour cream, eggs and 1 tbsp. oil until smooth.  Add the sour cream mixture, corn and jalapeno to flour mixture.  Stir until just combined.  Heat a nonstick griddle to medium-high.  Divide corn mixture into 8 equal portions and shape into patties (about 1/3 cup).  Cook patties on griddle for about 6 minutes per side.  While cooking, mix remaining ingredients together for a salsa to top corn cakes.

Note:               Figure 2 corn cakes per portion.  It may help to spray the nonstick griddle before cooking cakes.

Ideas for Future Efforts

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