Corn Supper Cakes with Salsa
1 large egg
2 1/2 c. corn kernels or 10 oz. frozen corn, thawed and drained
1/3 c. diced red bell pepper
1/3 c. soy, rice, or coconut milk
2 tbs. melted butter
1/3 c. rice flour
3 tbs. yellow cornmeal
1 tsp. honey or agave syrup
1 1/2 tsp. baking powder
Salt and Pepper to taste (I use salt substitute)
1 avocado, halved pitted, peeled, and cut into small diced
2 large tomatoes cut into medium dice
2 scallions, sliced thin
2 tablespoons chopped fresh cilantro
1/4 c. crumbled feta cheese
1 garlic clove, minced
1 tablespoon lime juice
Salt and pepper
- Mix salsa ingredients together and allow to marinate.
- In a large bowl, whisk egg until well blended. Stir in corn, red pepper, milk, and melted butter. In a small bowl, mix together flour, cornmeal, honey, baking powder, and salt and pepper to taste. Add to the corn mixture and stir just until dry ingredients are evenly moistened.
- Place a 12-14" non-stick frying pan over medium-high heat. When pan is hot, spoon batter into pan in 3-tbs. portions, spacing them about 3" apart. Use the back of the spoon to gently spread each portion out into a 3" circle.
- Cook cakes until tops look dry and bottoms are lightly browned, 1 to 2 minutes. Turn cakes over with a wide spatula and continue to cook until lightly browned on other side, about 1 more minute. Transfer to warming tray. Repeat to cook remaining batter.
- Serve cakes topped with salsa and garnish with cilantro sprigs and lime wedges.
Serve with Jicama Sticks and Melon Wedges drizzled with Lime Juice and Honey.