Diane’s Corn Cakes with Edamame Pico de Gallo over Jalapeno Sour Cream
For the edamame pico de gallo:
2 large, ripe tomatoes; cored and diced
1/2 cup chopped fresh cilantro
1/2 medium onion; diced small
1 cup shelled edamame
1 medium garlic clove, minced
1 tablespoon fresh lime juice
1 teaspoon olive oil
Salt and freshly ground black pepper to taste
For the jalapeno sour cream:
1/2 cup reduced fat sour cream
juice of 1/2 lime
1 jalapeno pepper; finely chopped
1/8 teaspoon of garlic powder
pinch of salt
For the corn cakes:
3 cups water
1 cup yellow corn meal
2 cups fresh corn kernels or defrosted frozen kernels
1/4 cup chopped fresh cilantro
1 teaspoon salt
1 cup whole wheat flour
1/2 cup reduced fat shredded cheddar cheese
2 tablespoons olive oil
chopped fresh cilantro
1. Preheat oven to 325°
2. Make the pico de gallo: Gently combine all ingredients together in medium bowl. Refrigerate to meld flavors.
3. Make the sour cream: Whisk all ingredients together in small bowl. Refrigerate to meld flavors.
4. Make the corn cakes:
- Puree 1 cup of corn in a food processor. Set aside.
- Heat water to low boil. Whisk cornmeal gradually into water
- Add pureed corn and cook until mixture is thick, about 4 minutes.
- Remove from heat and stir in remaining kernels, cilantro, salt and flour.
- Pour into bowl and chill for 10 minutes. Stir in cheese.
- Heat cast iron skillet to high and brush with oil.
- In batches, using a 1/2 cup measuring cup, spoon batter for each cake onto hot skillet.
- Brown both sides of each cake and place on baking sheet brushed with oil.
- Repeat with remaining mixture.
- Bake 10 minutes, flip cakes carefully, and continue to bake 10 minutes longer.
5. Plate: Place 2 tablespoons of jalapeno sour cream on bottom of plate. Top with warm corn cakes. Top with 1/2 cup of edamame pico de gallo. Garnish with lime wedge and avocado slices.