Serves 4 (serving size: 2 corn cakes and about 1/4 cup salsa)
Photo: Jennifer Causey; Styling: Mindi Shapiro Levine
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
Est. added sugars 0g
How to Make It
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.
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.
Heat a large nonstick griddle over medium-high heat.
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.
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.
Loved the recipe! I substituted thinly sliced zucchini for the yellow squash and used gluten free flour instead of wheat flour. Didn't have fresh corn, but frozen sweet corn worked just fine! Simply delicious and fresh tasting, with a nice kick from the fresh jalapeño. Paired it with a lemony white bean and arugula salad for a meatless meal.
Really Delicous. My 3 yr old loved having "pancakes" for dinner. Served along side some grilled salmon and my husband said, "this is like, a restaurant quality meal. And great for summer." And our 3 yr old enjoyed helping me measure and mix the ingredients for the corn cakes and salsa. Will definitely make again!
The cake recipe has a really hearty texture, and the salsa has a nice, fresh taste. However, it does show the need for protein, as it was a bit less than satisfying. I found the pancake batter was a bit overthick, producing pancakes that weren't as even as I would like, but the taste was excellent (I left out the jalapenos). I can even imagine adding honey to the pancake batter recipe to make a wonderful sweet pancake.
The corn cakes were good - I refrigerated the batter for an hour and it was very easy to work with. Also used a can of hot chilies instead of the jalapeño. The problem is that the salsa and the corn cakes don't go together. This would be much better w an avocado, corn, tomato relish of some sort.
My only alteration was to use a red Anaheim pepper instead of a jalapeno. But even with crushed red pepper sprinkled on top, these were kind of boring. Probably won't make again but I'm glad I tried them.
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