---
title: Fresh Corn Cakes with Summer Salsa
description: Fresh Corn Cakes with Summer Salsa
---

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January 11, 2018

# Fresh Corn Cakes with Summer Salsa

Written by: [Amie Hoffman](https://www.well-concepts.com/blog/author/amie)

"This speedy vegetarian entrée is absolutely bursting with peak-season produce. We suggest serving the cakes with an herby white bean and arugula salad."

## Ingredients

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 (about 2 ears)  
 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

## How to Make It

1. Weigh or lightly spoon flour into a dry measuring cup. Combine flour, cornmeal, baking powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
2. Combine sour cream, eggs, and 1 tablespoon oil in a bowl, stirring until smooth. Add sour cream mixture, corn, and jalapeño to flour mixture; stir just until combined.
3. Heat a large nonstick griddle over medium-high heat.
4. 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.

By: Deb Wise, [CookingLight](http://www.myrecipes.com/recipe/fresh-corn-cakes-summer-salsa)  
 Photo: Jennifer Causey; Styling: Mindi Shapiro Levine

Tag(s): [Worksite Wellness Recipes](https://www.well-concepts.com/blog/tag/worksite-wellness-recipes) , [Dinner](https://www.well-concepts.com/blog/tag/dinner)

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