Corn Cakes with Fresh Summer Salsa

Corn Cakes with Fresh Summer Salsa

Chef Tom
Sweet tender corn is one of summer’s great joys, and adding fresh kernels turns these cornmeal griddlecakes into something quite special. Stirring a bit of chopped jalapeño and chives into the batter improves them all the more.
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Course Main Course
Cuisine American
Servings 4 people
Calories 399 kcal


  • 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
  • 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


  • Combine flour, cornmeal, baking powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
  • In another bowl, combine sour cream, eggs, and 1 tablespoon oil, 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.


Calories: 399kcalCarbohydrates: 51gProtein: 13gFat: 18gSaturated Fat: 6gCholesterol: 102mgSodium: 732mgPotassium: 523mgFiber: 7gSugar: 5gVitamin A: 904IUVitamin C: 21mgCalcium: 240mgIron: 2mg
Keyword corn
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