K’s Kitchen: Corn cakes with homemade salsa
By Kathryn Reed
Summer vegetables never tasted so good – especially from a farmers market.
These corn cakes can be a meal unto themselves or a side. It’s the fresh corn and tomatoes that makes all the difference. Any other time of year and the sweetness just would not be the same.
I used Panko breadcrumbs because that’s what’s in the cupboard. Plain yellow cornmeal would be a good substitute.
While they tasted fine as leftovers, they were best that first night.
Corn Cakes with Salsa
¾ C whole wheat flour
½ C Panko
2 tsp baking powder
¾ tsp kosher salt, divided
½ teaspoon freshly ground black pepper, divided
1 C light sour cream
2 large eggs
2 T olive oil, divided
1½ C fresh corn kernels (about 2 ears)
2 T jalapeño, minced
½ C yellow squash, diced
¼ C green onions, chopped
¼ C fresh basil, chopped
1½ tsp white wine vinegar
1 medium tomato, chopped
Combine flour, Panko, baking powder, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl.
Combine sour cream, eggs, jalapeño, corn and 1 tablespoon oil in a bowl, stirring until smooth. Add this mixture to the flour and stir well.
Heat a large nonstick griddle to medium-high. Divide corn mixture into 8 patties. Cook 6 minutes on each side.
Combine squash, green onions, basil, vinegar, tomato, remaining 1 tablespoon oil, and remaining salt and pepper.
Serve salsa over corn cakes.