Recipe: Sweet Corn Cakes With Cherry Tomato Salad

July 22, 2020 at 9:02PM
Sweet Corn Cakes With Cherry Tomato Salad Mette Nielsen
Sweet Corn Cakes With Cherry Tomato Salad Mette Nielsen (The Minnesota Star Tribune)

Sweet Corn Cakes With Cherry Tomato Salad

Serves 4 to 6 (about 1 dozen 3-inch griddle cakes).

Note: Spicy and sweet, these corn cakes are topped with chopped fresh tomatoes and herbs and a side of salsa. You might also add a fried egg, grated sharp cheese, and sizzled sausage. From Beth Dooley.

• 3/4 c. cornmeal

• 1/4 c. flour

• 1/2 tsp. baking soda

• 1/2 tsp. salt

• 1 tsp. honey

• 3/4 c. buttermilk or plain yogurt

• 1 egg

• 2 to 3 tbsp. melted butter, or more, for greasing the skillet

• 2 c. freshly shucked corn kernels (about 2 to 3 ears)

• 1/2 c. chopped sweet red or yellow bell pepper

• 1 small jalapeño chile, finely diced

Cherry Tomato Salad:

• 2 c. cherry tomatoes, quartered

• 1 garlic clove, minced

• 1 tbsp. extra-virgin olive oil

• 2 tsp. white wine vinegar or lemon juice

• 1/4 c. minced fresh basil

• Salt and freshly ground black pepper to taste

• Prepared tomato salsa, optional

Directions

For the corn cakes: In a medium bowl, stir together the cornmeal, flour, baking soda and salt. In a separate bowl, whisk together the honey, buttermilk and egg. Stir the buttermilk mixture into the dry ingredients to make a thick batter. Fold in the corn kernels, sweet pepper and jalapeño.

Set a large skillet or griddle over medium heat and grease with the butter. Pour less than 1/4 cup of the batter onto the griddle. Cook until the bottoms of the corn cakes begin to brown and become firm, about 1 1/2 to 2 minutes, flip with a spatula and continue cooking until the cakes are cooked through and the edges are crisped, about another 1 1/2 to 2 minutes.

For the salad: In a small bowl, toss together the tomatoes, garlic, basil, oil, vinegar or lemon juice, salt and pepper, to taste. Serve the pancakes topped with the tomatoes and a side of your favorite salsa.

Nutrition information per each of 6 servings:

Calories225Fat8 g

Sodium365 mgCarbohydrates35 g

Saturated fat3 gAdded sugars1 g

Protein6 gCholesterol40 mg

Dietary fiber3 g

Exchanges per serving: 1 vegetable, 1 starch, 1 carb, 1 ½ fat.

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