Fresh Summer Corn Cakes

Fresh Summer Corn Cakes

(4 servings)

Ingredients:

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

Directions:

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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