Fresh Corn Cakes with Summer Salsa 

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Fresh Corn Cakes with Summer Salsa Recipe

Photo: Jennifer Causey; Styling: Mindi Shapiro Levine 

This speedy vegetarian entrée is absolutely bursting with peak-season produce. We suggest serving the cakes with an herby white bean and arugula salad.


Serves 4 (serving size: 2 corn cakes and about 1/4 cup salsa)


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4 ounces white whole-wheat flour (about 3/4 cup)
1/2 cup plain yellow cornmeal
2 teaspoons baking powder
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup light sour cream
2 large eggs
2 tablespoons olive oil, divided
1 1/4 cups fresh corn kernels (about 2 ears)
2 tablespoons minced jalapeño
1/2 cup diced yellow squash
1/4 cup chopped green onions
1/4 cup chopped fresh basil
1 1/2 teaspoons white wine vinegar
1 medium tomato, chopped


1. Weigh or lightly spoon flour into a dry measuring cup. Combine flour, cornmeal, baking powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.

2. Combine sour cream, eggs, and 1 tablespoon oil in a bowl, stirring until smooth. Add sour cream mixture, corn, and jalapeño to flour mixture; stir just until combined.

3. Heat a large nonstick griddle over medium-high heat.

4. Divide corn mixture into 8 equal portions (about 1/3 cup each); shape into patties. Add patties to griddle; cook 6 minutes on each side.

5. Combine squash, green onions, basil, vinegar, tomato, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a bowl; toss. Place 2 corn cakes on each of 4 plates; top evenly with salsa.

Created date

June 2016

Nutritional Information

Calories 362
Fat 15.9 g
Satfat 6 g
Monofat 6.2 g
Polyfat 1.7 g
Protein 14 g
Carbohydrate 42 g
Fiber 5 g
Cholesterol 93 mg
Iron 3 mg
Sodium 465 mg
Calcium 157 mg
Sugars 9 g
Est. Added Sugars 0 g