Fresh Corn Cakes with Summer Salsa

Published on May 23, 2017

 

Ingrediants

  • 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

How to make

  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.

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