Corn Cilantro Cakes with Roasted Zucchini Salsa

Erin Alderson

I am a morning person.  I love the quiet, calm of the air and the feeling of anticipation for the day.  The dog and I take long walks while I sort my thoughts into a neat organization of the day.  I sit outside, drink coffee, and relish in the fact that I am one of the few souls awake and enjoying this perfect time of day.

For the longest time I really thought that whenever I was in a relationship, I would wants someone who was similar to me, who also enjoyed the morning.  Only later did I realize that I didn’t want that at all, I needed that peace and quiet to myself and if I didn’t get it, my days would feel slightly skewed.  I’m very selfish when it comes to that time.

Last week I felt so busy that I wasn’t sure I wanted to go on vacation (I know, silly thought.)  I felt overwhelmed and pushed myself hard to get things done before I left. A voice in my head was telling me to stay home and use the week to get more done.  Luckily I can’t pass up Colorado.

As I sit here, enjoying the cool air and the sun rising over the mountains, I am reminded that every so often I need to step away and take a deep breathe of fresh mountain morning air.

These corn cakes make for a great vegetarian lunch or dinner.  The batter will be slightly messy but just do your best to pat them into a a disc.  The cake will be more stable once you cook one side.  If goat cheese isn’t your thing, queso fresco would also be great.

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Corn Cilantro Cakes with Roasted Zucchini Salsa

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Preparation 15 mins 2017-10-17T00:15:00+00:00 Cook Time 30 mins 2017-10-17T00:30:00+00:00 Serves 2 servings     adjust servings

Ingredients

    Zucchini Salsa

    • 2 cups 1/4" cubed zucchini
    • 1/2 small red onion, diced
    • 1 jalapeño, minced
    • 2 teaspoons olive oil
    • 1/4 teaspoon salt
    • 1 tablespoon lime juice
    • 1/4 cup cilantro, minced
    • 1/4 cup goat cheese

    Corn Cakes

    • 2 teaspoons olive oil
    • 1/2 small red onion, finely diced
    • 2 ears sweet corn
    • 1/3-2/3 cup whole wheat pastry flour
    • 1/4 teaspoon baking powder
    • 1 large egg
    • 1 tablespoon honey
    • 2 tablespoons lime juice
    • 1/4 teaspoon salt
    • 1/4 cup cilantro
    • 1 tablespoon olive oil.

    Instructions

    1. Preheat oven to 400˚.
    2. 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.
    3. 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.
    4. 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.
    5. To serve, place on a platter and spoon salsa on top. Sprinkle goat cheese over and serve.

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