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Corn Cakes
(1 review)
Time:
45 Minutes
Ingredients
2 cups Corn grilled or charred works best
3 Tbsp Almond Milk
1 cup Corn grilled or charred works best
1/3 cup Corn meal finely ground
1/3 Cup Flour
1/2 tsp Salt
1 Tbsp Baking Powder
1/4 tsp Pepper
1 tsp Garlic Powder or to taste
1 tsp Onion Powder or to taste
1/4 tsp Smoked Paprika
1 can Green Chilis with juice
Italian Parsely Chopped
Tangy Mayo
4 Tbsp Vegan Mayo
3 Tbsp Dijion Mustard
3 Tbsp Spicy Mustard
Black Bean Salsa
1 can Black Beans
1 cup Corn Grilled or charred works best
1 Tomato or a few small romas
1 half Red Onion diced
1 Jalapeno Pepper Seeded and Diced
1 cup Cilantro chopped
1 Lime
Directions
In a food processor, pulse together 1 cup of corn with 2-3 Tbsp of Almond Milk and the can of green chillis. Season with salt and pepper.
Combine flour, cornmeal, baking powder, seasonings, and parsley in a large bowl with a whisk.
Add the corn mixture to the flour mixture until well blended.
Add 2 cups of whole corn kernels, folding to combine. It may seem a little loose, but will firm up as they cook.
Preheat a skillet over medium high heat and then add about 1 Tbl of oil.
Using a cookie scoop, firmly pack the batter and place into the pan. Using a spatula or fork, flatten to form a patty shape.
Allow to cook on one side until golden and flip, cooking the other side.
Once the corn cakes are browned on each side, remove to tray with paper towels. Cook in batches until all cakes are complete.
Remove to paper toweling to remove any excess oil. Season with salt.
Serve corn cakes with a layer of tangy mayo topped with black bean and corn salsa. If you make the corn cakes ahead of time you can reheat in the microwave for 30 - 40 seconds to reheat.