Summer! Summah-summah-summah-time!

I’m off to “the continent” in a week, but in the mean time, I’m loving spending time in the Farmer’s Markets this summer. The inspiration for photography and ingredients is second to none.

This past weekend, I got some really lovely fresh corn from our local, West End Farmer’s Market. We ate a bunch of them for dinner with veggie burgers, but this would make a great way to use up fresh corn if you went a bit crazy buying at your local farmer’s market.

We had these as a side, but I think they would make a pretty filling meal on their own. Maybe serve with a few veggie sausages or hot dogs to up the protein of your meal? They really are a beautiful way to enjoy summer vegetables.

Corn Cakes with Salsa and Avocado Crema (Vegan)

(makes 6)

3/4 cup cornmeal (regular, coarse)

1/4 cup corn flour (fine cornmeal)

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup corn, fresh, sliced off the cob (if you don’t have it, frozen corn that been thawed will work fine)

1/4 cup non-diary milk

2 tbsp to 1/4 cup water

fresh salsa, either your own homemade or store-bought

1 avocado

1-2 tbsp lime juice

1 bunch fresh cilantro

Method

For the corn cakes: place all the dry ingredients in a bowl, and mix well. Add the fresh corn and toss it in. Make a well in the middle of the dry ingredients and pour in the non-dairy milk. Mix well until it forms a stiff dough. Now, begin to add the water, a little a time, until you get the dough to the right consistency. You want it to be relatively thick, like a muffin batter. Heat a cast-iron pan over medium-high heat, and add a tablespoon or two of oil to the pan. Drop the corn cakes, 1/4 cup at a time, into the hot pan, and pat them down a little. Allow them to cook on one side, flipping them when they are caramelized and crispy around the edges. Continue with the rest of the batter until you’ve made all the cakes. Store in a warm oven on a cookie sheet to keep warm. Avocado crema: cut the avocado in half and remove the pit. Scoop the flesh out and into a blender. Add the cilantro, roughly chopped. Blend. Now, with the blender motor running, start to add the lime juice, until the crema becomes the consistency of a thick salad dressing, or a mayo. To assemble: place 1-3 corn cakes on a plate, and top with a dollop of salsa and another dollop of avocado crema. Garnish with fresh chopped cilantro and serve.

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