Sweet Corn Cakes with Roasted Vegetable Salsa

This amazing dish is courtesy of SkinnyMs. I halved the recipe below, because Will is out of town and I didn't think I needed to eat 18 corn cakes. It was SO HARD to not eat the entire recipe - these are amazing, y'all. I mean really, really, really tasty. You can have 3 tasty pancakes with 3/4 c veg salsa for only about 350 cal. Yes.

The recipe calls for goat cheese - I didn't have any, so I used a bit of light sour cream. I guess I like to put a little sour cream on all veg cakes, fritters, etc.






The recipe below will make about 18 (3-4 inch) corn cakes.

Roasted Vegetable Salsa:
1 zucchini, diced
1 small red onion, diced
1 tsp chili powder
1 tsp cumin
1 tsp smoked paprika
1/2 tsp sea salt
1 ttbsp olive oil
1 c halved cherry tomatoes
1/2 c fresh corn kernels
1/4 c chopped fresh cilantro
1 clove garlic, minced
Juice of 1 lime

Corn Cakes:
1 1/2 c corn flour (I used this, but you can also grind corn meal into a flour using your blender)
1 tsp baking powder
1/2 tsp salt
2 tbsp butter, melted
1 c low-fat milk
1 tbsp honey
2 eggs
2 c corn kernels
1 tsp olive oil

For serving:
1/2 c crumbled goat cheese (I used a couple tbsp light sour cream instead)




Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.

Toss the zucchini and onion with the seasonings and olive oil and lay on the sheet pan. Roast for 20-25 minutes, until tender.

Combine the tomatoes, corn kernels, cilantro, garlic, and lime juice in a large bowl. When the vegetables are done roasting, toss them with the tomato mixture.

To make the corn cakes, combine the corn flour, baking soda, and salt in a bowl. Add the butter, milk, and honey and stir. Beat the eggs until light yellow and add to the mix. Stir and fold in the corn.

Heat a skillet over medium heat and add the olive oil. Drop the batter onto the pan to form 3-or-4 inch pancakes and cook until bubbly. Flip and cook until browned on both sides.

To serve, top the corn cakes with the salsa and the goat cheese (or sour cream!).


Original recipe found here.

Made them again the next week for Will. :)


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