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.

Corn Cilantro Cakes with Roasted Zucchini Salsa

print
Preparation 15 mins 2017-06-25T00:15:00+00:00 Cook Time 30 mins 2017-06-25T00:30:00+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.

    by

    Tagged with →