Sweet Corn Cakes with Roasted Vegetable Salsa (6 pointsplus)

Sweet Corn Cakes with Roasted Vegetable Salsa (6 pointsplus)

These delicious sweet corn cakes are prepared with corn flour, making them gluten-free. They’re topped with a delicious roasted vegetable salsa, which will make you rethink your loyalty to the traditional chilled variety. This corn cake recipe is easy to put together and makes a scrumptious meal that the whole family will love. If you’re looking for a great way to use up fresh summer produce, you can’t go wrong with these corn cakes with roasted vegetable salsa.

Note: If you don’t have corn flour, you can simply process regular corn meal in a blender or food processor until you have a fine, flour-like texture.

Yields: 6 servings | Serving Size: 3 corn cakes and 3/4 cup salsa|Calories: 350| Previous Points: 7| Points Plus:  6| Total Fat: 9 g | Saturated Fat: 6 g | Trans Fat: 0 g | Cholesterol: 7 mg | Sodium: 494 mg | Carbohydrates: 44 g | Dietary Fiber: 5 g | Sugars: 9 g | Protein: 6 g |


Roasted Vegetable Salsa:
    • 1 zucchini, diced
    • 1 small red onion, diced
    • 1 teaspoon chili powder
    • 1 teaspoon cumin
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon sea salt
    • 1 tablespoon olive oil
    • 1 cup halved cherry tomatoes
    • 1/2 cup fresh corn kernels
    • 1/4 cup chopped fresh cilantro
    • 1 clove garlic, minced
    • Juice of 1 lime
Corn Cakes:
    • 1 1/2 cups corn flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 2 tablespoons butter, melted
    • 1 cup low-fat milk
    • 1 tablespoon honey
    • 2 eggs
    • 2 cups corn kernels, preferably fresh
    • 1 teaspoon olive oil
For serving:
  • 1/2 cup crumbled goat cheese


Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.

Toss the zucchini and onion with the seasonings and olive oil and lay on the sheet pan. Roast for 20-25 minutes, until tender.

Combine the tomatoes, corn kernels, cilantro, garlic, and lime juice in a large bowl. When the vegetables are done roasting, toss them with the tomato mixture.

To make the corn cakes, combine the corn flour, baking soda, and salt in a bowl. Add the butter, milk, and honey and stir. Beat the eggs until light yellow and add to the mix. Stir and fold in the corn.

Heat a skillet over medium heat and add the olive oil. Drop the batter onto the pan to form 3 inch pancakes and cook until bubbly. Flip and cook until browned on both sides.

To serve, top the corn cakes with the salsa and the goat cheese.


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