These little corn cakes are quite tasty – we’ve made them during the winter months with frozen corn but I have to say, made with fresh, just-picked, milky sweet corn, a little splash of kefir for a bit of tang, a little heat from green chilies and topped with a guacamole veggie fusion – these are something really special. They’re so good, we’ve served them at dinner parties but still easy enough to have on a weeknight; serve them as a vegetarian dish with a side salad, add a fried egg and enjoy for breakfast or brunch – or pick up a rotisserie chicken and dinner al fresco is ready in under 30 minutes.
The original recipe comes from Diana Henry’s ‘A Bird in the Hand’; I’ve made a few minor tweaks and converted these corn cakes to be gluten-free and added a dollop of Sabra’s new Veggie Fusions guacamole – so good.
Living in the Midwest, it’s not always easy to find great avocados in the store; they’re either rock hard or completely gone – and on those occasions I hit the jackpot, they have been expensive: $3-$4 each – yikes! It’s nice to know that Sabra’s Guacamole is made with perfectly ripe, fresh, Haas avocados; the Guacamole Fusions are mixed with delicious crisp vegetables for a nutritious dip, rich in antioxidants, vitamins and fiber and are available in the deli section in three flavors: Garden Vegetable, Mango Lime and Southwestern. A first of its kind to hit the grocery stores, all three varieties are vegan, kosher, gluten-free and made with seven different varieties of real crisp vegetables per recipe – and they have 30% less fat than a classic guacamole without sacrificing flavor – a total win.
Sabra is giving away a $1 coupon so you can #VeggieUpYourGuac – try the new Guacamole Fusions and do make these little corn cakes. Happy Summer!
Disclosure: I am being compensated for sharing Sabra products with our readers; however, everything I write here are my own words, my own opinion, and my own experiences.
GLUTEN-FREE FRESH CORN CAKES WITH GUACAMOLE SOUTH-WESTERN VEGGIE FUSION
Slightly Adapted from A Bird in the Hand by Diana Henry
Makes 10-12 Corn Cakes
- 1/3 cup gluten-free cornmeal
- ½ cup gluten-free flour mix (your favorite)
- ¼ teaspoon xanthan gum (omit if your GF flour mix already includes gums)
- 2 large ears of fresh corn, cooked and cut off cob (approximately 1-2/3 cups)
- 3 large eggs, lightly beaten
- 1/3 cup kefir
- 3 Tablespoons butter, melted and cooled
- 3 Tablespoons canned diced green chilies
- 2 green onions, chopped
- Salt/Pepper – I use 1 teaspoon of each
- Grapeseed oil for frying
- Sabra South-Western Veggie Fusion Guacamole
- Place cornmeal, GF flour mix, xanthan gum if using, corn, eggs, kefir and melted butter in the bowl of a food processor and pulse a few times to get the corn chopped (not pureed) and the ingredients are mixed together
- Transfer mixture to a bowl and stir in the green chilies and green onions; salt and pepper (I use about 1 teaspoon of each)
- Set aside for about 10 minutes
- Heat Grapeseed oil in a cast iron skillet and once it’s hot, spoon dollops of batter into pan – about 3-inches across is ideal
- When each cake has set and browned underneath, flip and continue to cook until golden
- Remove from pan and continue the process until all the batter has been used
- Top with Sabra’s South-Western Veggie Fusion and serve