Corn Cakes with Fresh Zucchini Salsa


What You Will Need:

2 Large Corn on the Cob, boiled then remove kernels, set aside. (You can use can if that’s easier for you but just check the ingredients.)

1/2 C Flour

1 Tbsp Ground Cumin

1/4 tsp Baking powder

1 Egg

2 C Cherry Tomatoes, cut lengthwise

2 C Zucchini, diced

1 Red Onion, diced

1 Jalapeno, seeds removed then diced

4 Cloves of Garlic, minced

1 Lime cut in half

1/2 tsp Sea Salt

1 Tbsp Olive oil

1 C Fresh Cilantro, chopped

1 Tbsp Balsamic Vinegar


Set up your Mis en Place


Pre heat your oven to 400.

In a bowl, combine the tomatoes,  1/2 onion, jalapeno, garlic, zucchini, salt, and olive oil. Mix well


On a cookie sheet, spread out the zucchini mixture and bake for 20 minutes. After the 20 minutes is up, pull it out of the oven, mix it up and bake for another 10 minutes. Remove from the oven and set aside.

In a separate glass bowl, combine the flour, egg, cilantro, cumin, baking powder, corn, rest of the onion, and juice from 1 lime.

mix well.


On the stove with a pan heat to a medium high setting.

Scoop out the corn mixture and place in the hot pan. Dont worry if it feels like its falling apart. Once it hits the heat is will stick together.

Cook the cakes until the become golden brown on one side then flip and cook the other side until golden brown.


Place 3 corn cakes on a plate and top with the zucchini salsa with a drizzle of balsamic vinegar on top! Enjoy!

Makes 6 Servings:

216.1 cals, 6.8 G fat, 36.8 G carb, 2.8 G fiber, 3 G pro, 3.9 G sugar

Extras: You can always top the corn cakes with some plain Greek yogurt, or sour cream if you want to boost your protein consumption.


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