We have some good hot dogs in the freezer and so I decided to make a few for Paula and I tonight. I also decided that it would be good to make something different to go with them and so I decided to make a recipe that I found in the June issue of Cooking Light. Corn Cakes with Bacon and Turmeric Yogurt. I even topped the corn cakes with some pea shoots that were left over from our meal on Tuesday.
- 2 center-cut bacon slices, chopped
- 1 can of corn kernels
- 1 1/4 cups of finely chopped yellow squash
- 1/4 cup chopped of green onions (white parts only)
- 2 large eggs, lightly beaten
- 1/4 cup of plain yellow cornmeal
- 3/4 teaspoon of freshly ground black pepper
- 1/4 plus an additional 1/8 teaspoon kosher salt
- 1/4 cup plain low-fat yogurt (not Greek-style)
- 1 tablespoon pure maple syrup
- 1/2 teaspoon ground turmeric
Heat a large cast-iron skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Drain on paper towels. Reserve the drippings in the skillet.
Increase the heat to medium-high. Add the corn and squash to the drippings. Cook until lightly charred, about 3-4 minutes. Transfer to a large bowl and allow to cool for about 5-10 minutes. Add the onions, eggs, cornmeal, pepper, 1/4 teaspoon salt, and the cooked bacon to the corn mixture. Stir to combine and allow the mixture to stand for a few minutes, stirring occasionally.
While the mixture is resting, stir the yogurt, maple syrup, turmeric, and remaining 1/8 teaspoon of salt in a small bowl. Set aside.
Heat the skillet over medium heat. Using a 1/4 cup measuring container, drop the corn mixture into the skillet. Flatten slightly with a spatula and cook until firm and browned, about 2 minutes per side. Serve with turmeric-yogurt mixture.
This recipe will make approximately 12 small corn cakes. If you can’t use all of the mixture in one meal, it will save for a few days in the refrigerator.