Paula picked out a recipe called Fresh Corn Cakes with Summer Salsa when she was looking for recipes to make this week. She found this recipe in the August issue of Cooking Light. I made it while I was watching the Mets win a big game against the Phillies this afternoon. We enjoyed the corn cakes with hot dogs and all the trimmings.

Add 1 cup of whole wheat or all-purpose flour, 1/4 cup of cornmeal, 2 tablespoons of baking powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Mix the ingredients thoroughly.

Combine 8 ounces of sour cream, 2 eggs, and 1 tablespoon olive oil in a bowl, stirring until smooth. Add the sour cream mixture, corn (4 ears that have the kernels cut off of them), and 1 chopped jalapeño to the flour mixture. Stir just until combined.

Heat a large nonstick griddle or large non-stick frying pan over medium-high heat. Divide corn mixture into 8 equal portions (about 1/3 cup each). Shape into patties. Add the patties to griddle and cook 5-6 minutes on each side.

Before cooking the corn cakes, combine 1 chopped squash, 1 bunch of green onions, 1/4 cup of chopped fresh basil, 2 tablespoons of white wine vinegar, 1 medium chopped tomato, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl and toss. Place 2 corn cakes on each plates and top evenly with salsa.

These corn cakes were really easy to make and really delicious, especially with the fresh corn that is in season. They could be served with any meat on the side. Paula was just in the mood for hot dogs and so that is what we had this evening.

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