Fresh Corn Cakes with Summer Salsa

Fresh Corn Cakes with Summer Salsa is the next delicious recipe from the Food Truck Extravaganza event.

Fresh Corn Cakes with Summer Salsa

Our Food Truck Extravaganza featured these Fresh Corn Cakes with Summer Salsa as the 2nd course. I confess that I selfishly steered Tracey in this direction. Typically the hosts selects the theme and assigns the course to each couple for our Gourmet Group. That couple then selects what they would like to make. But after tasting these corn cakes at Rick & Tracey’s cabin last year, I knew they’d be a hit for this event. And they were! Tracey embellished the initial recipe by adding garlic to the salsa and topping the whole shebang with large chunks of ripe avocado. Yummy!

Corn Cakes are Versatile

These corn cakes are a versatile base for a plethora of toppings. Essentially, they are a savory version of a pancake. Tracey served these as a side dish with pulled pork when we had them at the cabin last summer. I decided to try the meat on top of the corn cakes, which proved to be a wining combination. Additional ideas for these corn cakes include beef brisket with a drizzle of BBQ sauce, grilled vegetables with shaved Parmesan cheese, or whatever your imagination can conger up.

Easy to Make in Advance

Another great aspect of this recipe is that the corn cakes can be prepared in advance. Tracey whipped up this batch of corn cakes before leaving home and kept them warm in a 200 degree oven before serving them. She also had success freezing leftovers and reheating them in the oven, covered.

Fresh Corn Cakes and Summer Salsa

Corn meal pancakes with fresh corn and jalapenos topped with a summer squash, tomato & avocado salsa. A great summer appetizer.

5 from 1 vote

Print Pin Rate

Course: Appetizer

Keyword: Avocado, corn, pancakes, summer squash, tomatoes

Prep Time: 30 minutes minutes

Cook Time: 12 minutes minutes

Servings: 8

Author: Cooking Light

Ingredients

• 4 oz. white whole wheat flour about 3/4 c.
• 1/2 c. yellow corn meal
• 2 tsp. baking powder
• 3/4 tsp kosher salt divided
• 1/2 tsp ground black pepper divided
• 1 c. light sour cream
• 2 large eggs
• 2 tbsp. olive oil divided
• 1 1/4 c. fresh corn kernels about 2 ears
• 2 tbsp. minced jalapeno
• 1/2 c. diced yellow squash
• 1/4 c. chopped green onions
• 1/4 c. chopped fresh basil
• 1 1/2 tsp. white wine vinegar
• 1 medium tomato chopped
• minced garlic to taste (optional)
• ripe avocado cut into bite sized chunks optional

Instructions

• Combine flour, cornmeal, baking powder, 1/2 tsp. salt and 1/4 tsp. pepper in a large bowl.
• Combine sour cream, eggs and 1 tbsp. oil in a bowl, stirring until smooth. Add sour cream mixture, corn, and jalapeno to flour mixture; stir just until combined.
• Heat a large nonstick griddle over medium-heat heat.
• Divide corn mixture into 8 equal portions (about 1/3 c. each); shape into patties. Add patties to griddle; cook 6 minutes on each side.
• Combine squash, green onions, basil, vinegar, tomato, remaining 1 tbsp. oil, remaining 1/4 tsp. salt, remaining 1/4 tsp pepper and optional garlic in a bowl; toss. Place 2 corn cakes on each of 4 plates; top evenly with salsa and avocado, if desired.