Fresh Corn Cakes With Summer Salsa Recipe

Name: Fresh Corn Cakes With Summer Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 jalapeno; 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

Servings: persons

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 jalapeno
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

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 jalapeno 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.

463

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Fresh Corn Cakes With Summer Salsa falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fresh Corn Cakes With Summer Salsa

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