Photo: Jennifer Causey; Styling: Mindi Shapiro Levine 
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.


How to Make It

Step 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.

Step 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.

Step 3

Heat a large nonstick griddle over medium-high heat.

Step 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.

Step 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.

Ratings & Reviews

Fresh and easy

June 16, 2017
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.

A little dry

August 08, 2017
Easy and a good way to use lots of fresh summer ingredients from the farmers market. The cakes were a little drier than I expected, and could have used a creamier sauce in addition to the salsa. In retrospect I wish I'd put some sour cream on them. Also "forming patties"? Absolutely not, this is drippy pancake batter.

Delicious, simple and fun for the whole family!

July 17, 2016
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!

Tasty and Simple

July 28, 2016
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. 

Needs a different salsa

August 08, 2016
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.

Just ok

October 16, 2016
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.