Rating: 4 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 1
  • 5 star values: 2

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

Deb Wise
Recipe by Cooking Light August 2016

Gallery

Jennifer Causey; Styling: Mindi Shapiro Levine

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

362 calories; fat 15.9g; saturated fat 6g; mono fat 6.2g; poly fat 1.7g; protein 14g; carbohydrates 42g; fiber 5g; cholesterol 93mg; iron 3mg; sodium 465mg; calcium 157mg; sugars 9g; added sugar 0g.
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