Serve these sweet-savory cakes as a hearty side dish (they would be great with grilled shrimp) or as a lighter entrée with a side salad. Or turn them into an appetizer by making smaller cakes.
2 center-cut bacon slices, chopped
2 3/4 cups fresh corn kernels (about 4 ears)
1 1/4 cups finely chopped yellow squash
1/4 cup chopped green onions (white parts only)
2 large eggs, lightly beaten
1/4 cup plain yellow cornmeal
3/4 teaspoon freshly ground black pepper
3/8 teaspoon kosher salt, divided
1/4 cup plain low-fat yogurt (not Greek-style)
1 tablespoon pure maple syrup
1/2 teaspoon ground turmeric
Est. added sugars 3g
How to Make It
Heat a large cast-iron skillet over medium. Add bacon; cook, stirring often, until crisp, about 8 minutes. Drain on paper towels; reserve drippings in skillet.
Increase heat to medium-high. Add corn and squash to drippings; cook until lightly charred and al dente, about 2 minutes. Transfer to a large bowl; cool 10 minutes. Add onions, eggs, cornmeal, pepper, 1/4 teaspoon salt, and cooked bacon to corn mixture; stir to combine. Let mixture stand 5 minutes, stirring occasionally.
Stir together yogurt, maple syrup, turmeric, and remaining 1/8 teaspoon salt in a small bowl. Set aside.
Heat skillet over medium. Drop batter by 1/4-cupfuls into skillet, flatten slightly with a spatula, and cook until firm and browned on each side, about 2 minutes per side. Serve with turmeric-yogurt mixture.
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