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Fresh Corn Cakes with Summer Salsa 

Photo: Jennifer Causey; Styling: Mindi Shapiro Levine 

Yield

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

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.