Dessert: Fresh Corn Cakes with Summer Salsa Recipe | Myrecipes
Recipe by Deb Wise This speedy vegetarian entrée is absolutely bursting with peak-season produce. We suggest serving the cakes with an herby white bean and arugula salad.
This recipe includes fertility superfoods such as:
Health and fertility benefits of Fresh Corn Cakes with Summer Salsa Recipe | Myrecipes
Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.
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
Instructions
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.
Reviews
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Nutrition Facts
Serving Size: 4
Amount Per Serving | ||
---|---|---|
Calories 0 | ||
Fat 0 | ||
Carbohydrate 0 | ||
Protein 0 |