Corn Cakes with Zucchini Salsa

Say hello to one of my favorite meals. Hiiiiiiii favorite meal!!!

You may remember when I first made this dish early last fall, but I recently made it again and now it's time to share the recipe. Last September I was gifted a huge sack of Olathe Sweet Corn from two of my friends. Corn, a pretty random thing to give someone, but they brought it all the way back from Colorado knowing I could turn it into something. Olathe is a teeny tiny town known for their "agricultural jewel," the Olathe sweet corn. 


I turned my huge sack of corn into Naturally Ella's Corn Cakes with Roasted Zucchini Salsa. It was amazing to say the least. Corn, zucchini, and red onion are some of my favorite ingredients. With summer on the horizon, it was time to make this warm weather meal again. I had to sub the Olathe corn for whatever average corn they had at Target, but it still did the job!


The corn is shaved off the cob then mixed with some cilantro, red onion, egg, seasoning and flour to make the cakes. I use whole wheat flour because I like the nutty and denseness it gives the cakes. I used an ice cream scoop this time to measure out the perfect size cakes. Then you just pan fry them in a skillet until brown. 

While the corn cakes are in the oven, you would have first gotten the veggies in the oven to start roasting them. Once it comes out, lime juice and more cilantro is mixed over the top!

Corn Cakes with Roasted Zucchini Salsa adapted from Naturally Ella
serves 2

Corn Cake Ingredients:
1/2 red onion, finely diced
1 Tbsp. olive oil
2 ears sweet corn
1/3-2/3 whole wheat or AP flour
1/4 tsp. baking powder
1 egg
1 Tbsp. honey
2 Tbsp. lime juice
1/4 tsp. salt
1/4 cup cilantro, chopped
1 Tbsp. olive oil

2 cups cubed zucchini
1/2  red onion, roughly diced
1 jalapeño, minced
1 Tbsp. olive oil
1/4 tsp. salt
1 Tbsp. lime juice
1/4 cup cilantro, minced
1/4 cup goat cheese, feta or cojita cheese (optional)

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.

While the salsa is roasting, 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 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. I found that an ice cream scoop measures out perfect sized patties. Heat olive oil over medium heat. Pat in to a thick round disc. Fry on each side for 5-6 minutes until browned. Once out of the pan I sprinkle with a little extra salt.

To serve, place a few patties on a plate and sprinkle with roasted salsa and a little cheese! I like to also do a little bit of verde salsa if you have it on hand.

Here is a glimpse at my first go around with corn cakes. I added some feta cheese which is what the original recipe calls for. I may have forgotten to get some at the store this time so that's why it got left off...Head to the store or Olathe, Colorado and get yourself some corn so you can whip up this perfect summer meal!