Fresh Corn Cakes with Summer Salsa Recipe | Myrecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Deb Wise
This speedy vegetarian entrée is absolutely bursting with peak-season produce. We suggest serving the cakes with an herby white bean and arugula salad.
Ingredients
- 4 ounces white whole-wheat flour (about 3/4 cup)
- 1/2 cup plain yellow cornmeal
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 cup light sour cream
- 2 large eggs
- 2 tablespoons olive oil, divided
- 1 1/4 cups fresh corn kernels (about 2 ears)
- 2 tablespoons minced jalapeño
- 1/2 cup diced yellow squash
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh basil
- 1 1/2 teaspoons white wine vinegar
- 1 medium tomato, chopped
Instructions
- Weigh or lightly spoon flour into a dry measuring cup. Combine flour, cornmeal, baking powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
- Combine sour cream, eggs, and 1 tablespoon oil in a bowl, stirring until smooth. Add sour cream mixture, corn, and jalapeño to flour mixture; stir just until combined.
- Heat a large nonstick griddle over medium-high heat.
- Divide corn mixture into 8 equal portions (about 1/3 cup each); shape into patties. Add patties to griddle; cook 6 minutes on each side.
- Combine squash, green onions, basil, vinegar, tomato, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a bowl; toss. Place 2 corn cakes on each of 4 plates; top evenly with salsa.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Basil.
Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.
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