Fresh Corn Cakes with Summer Salsa

By jeknudson

Ingredients

• 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

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

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.