Recipe Origin Global
Rating
No Reviews
Servings 4
Preparation 40 min 00:40
Cook 45 min 00:45
Ready in 1 hour 25 min 01:25
Difficulty Seasoned
Cooking Method Fry
Ingredients Corn Vegetable
Equipment Cast Iron Skillet
Recipe Type Appetizer Finger Food
Share:
This recipe is a scratch made corn cake that includes fresh corn kernels that is then topped with a cucumber and tomato pico de gallo. #bushcooking #corncakes #picodegallo This is a tasty corn cake recipe creates the perfect platform to top with a pico de gallo creating a healthy and flavorsome finger food. #bushcooking #corncakes #

Corn Cakes and Pico de Gallo

These simple corn cakes that include fresh corn kernels are topped with a homemade pico de gallo to create a healthy and fresh finger food.

As a serving alternative when putting together you can add a slice of avocado or grilled chicken.

Don’t be tempted to make corn cakes that are too thick otherwise they won’t cook all the way through and have a heavy texture when eating them.

Ingredients

Corn Cakes

1 cup cornmeal

1/2 cup all purpose flour (plain flour)

1 tablespoon sugar

3/4 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking powder

1 cup milk

1 egg, beaten

2 tablespoons butter, melted

1 cob corn, kernels removed

1 small poblano, diced

Cucumber and Tomato Pico de Gallo

1 small cucumber

8 small tomatoes, such as Juliet

1 jalapeno

1/4 cup finely diced red onion

1/2 teaspoon salt

2 tablespoons red wine vinegar

1 tablespoon extra virgin olive oil

To Serve

cilantro (coriander), for garnish

Recipe Directions

  1. Whisk the milk and egg together in a measuring jug. Combine dry ingredients in a medium mixing bowl. Mix the wet ingredients into the dry ingredients.

  2. Fold in the diced poblano, corn kernels, and butter.

  3. Heat a skillet to medium heat then fry medium spoonfuls of the batter until bubbles form on the surface then flip to cook on the other side. It takes about 3 minutes each side. Cook only about 3 at a time depending on the size of the skillet so as not to crowd the skillet.

  4. Prepare the ingredients. Peel the cucumber, remove the seeds, then finely dice. Quarter each tomato, remove the seeds, then dice the remaining tomato. Half the jalapeno, remove the seeds then finely dice. Finely dice the red onion if not yet done.

  5. In a glass/ceramic dish add the cucumber, tomato, jalapeno, red onion, salt, red wine vinegar, and olive oil. Mix until well combined then chill until needed, at least 30 minutes to let the flavors infuse.

  6. Arrange the corn cakes on a serving platter then place a spoonful of the pico de Gallo on top of each one. Garnish with the cilantro.

These simple corn cakes that include fresh corn kernels are topped with a homemade pico de gallo to create a healthy and fresh finger food. #bushcooking #corncakes #picodegallo
This southern combination of fresh vegetables like corn, cucumber and tomato create a healthy and flavorsome finger food. #bushcooking #picodegallo

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Recipe Origin Global
Rating
No Reviews
Servings 4
Preparation 40 min 00:40
Cook 45 min 00:45
Ready in 1 hour 25 min 01:25
Difficulty Seasoned
Cooking Method Fry
Ingredients Corn Vegetable
Equipment Cast Iron Skillet
Recipe Type Appetizer Finger Food
Share:
These simple corn cakes that include fresh corn kernels are topped with a homemade pico de gallo to create a healthy and fresh finger food. #bushcooking #corncakes #picodegallo
This southern combination of fresh vegetables like corn, cucumber and tomato create a healthy and flavorsome finger food. #bushcooking #picodegallo