Corn Cilantro Cakes With Roasted Zucchini Salsa
Bright and colorful zucchini salsa sits atop golden corn cakes in this delightful dish. Roasted zucchini melds with fresh cilantro, while the corn cakes get their sweetness from honey and a zing from lime juice. Top it all off with a sprinkle of creamy goat cheese for a mouthwatering experience.
— Constant Cookbook
Ingredients
- Corn Cakes:
- ½ red onion, finely diced
- 1 tablespoon olive oil
- 2 ears sweet corn
- ⅓-2/3 cup pastry flour
- ¼ teaspoon baking powder
- 1 egg
- 1 tablespoon honey
- 2 tablespoons lime juice
- ¼ teaspoon salt
- ¼ cup cilantro
- 1 tablespoon olive oil.
- Zucchini Salsa:
- 2 cups cubed zucchini
- ½ medium red onion, roughly diced
- 1 jalapeño, minced
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 1 tablespoon lime juice
- ¼ cup cilantro, minced
- ¼ cup goat cheese
Instructions
- Preheat oven to 400˚.
- Toss cubed zucchini with onion, jalapeño, olive oil, and salt. Roast until zucchini has turned slightly brown, 20-25 minutes. Remove and toss with lime juice and cilantro.
- Heat olive oil over medium heat in a skillet. Add in onions and cook until translucent, 4-5 minutes. Remove corn from cob and stir in to onions, continuing to cook until corn becomes soft, 4-5 minutes. Remove from heat and place mixture in a bowl. Add ⅓ cup pastry flour, baking powder, egg, honey, lime juice, salt, and cilantro; stir until well combine. Add more flour until mixture pulls together and can form patties.
- Divide batter in to 5-6 patties. Heat olive oil over medium heat. Pat in to 1" thick round disc. Fry on each side for 5-6 minutes. Each side should be browned.
- To serve, place on a platter and spoon salsa on top. Sprinkle goat cheese over and serve.
Cook Time
30M
Prep Time
PT20M
Yield
2
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