Corn Cakes with Edamame Pico de Gallo over Jalapeno Sour Cream

Corn Cakes with Edamame Pico de Gallo over Jalapeno Sour Cream

Ingredients

  • 2 tablespoons olive oil
  • 1 avocado (sliced)
  • lime wedges
  • chopped fresh cilantro

edamame pico de gallo

  • 2 Large ripe tomatoes (cored and diced)
  • 1/2 cup fresh cilantro (chopped)
  • 1/2 Medium onion (diced small)
  • 1 cup edamame (shelled)
  • 1 Medium garlic clove (minced)
  • 1 tablespoon lime juice (freshly squeezed)
  • 1 teaspoon olive oil
  • Salt and freshly ground black pepper to taste

jalapeno sour cream

  • 1/2 cup reduced fat sour cream
  • juice of 1/2 a lime
  • 1 jalapeno pepper (finely chopped)
  • 1/8 teaspoon garlic powder
  • pinch of salt

corn cakes

  • 3 cups water
  • 1 cup yellow corn meal
  • 2 cups fresh corn kernels or defrosted frozen kernels
  • 1/4 cup fresh cilantro (chopped)
  • 1 teaspoon salt
  • 1 cup whole wheat flour
  • 1/2 cup reduced fat cheddar cheese (shredded)

Directions

edamame pico de gallo
Step 1. Gently combine all ingredients together in medium bowl. Refrigerate to meld flavors.
jalapeno sour cream
Step 2. Whisk all ingredients together in small bowl. Refrigerate to meld flavors.
corn cakes
Step 3. Puree 1 cup of corn in a food processor. Set aside.
Step 4. Heat water to low boil. Whisk cornmeal gradually into water
Step 5. Add pureed corn and cook until mixture is thick, about 4 minutes.
Step 6. Remove from heat and stir in remaining kernels, cilantro, salt and flour.
Step 7. Pour into bowl and chill for 10 minutes. Stir in cheese.
Step 8. Heat cast iron skillet to high and brush with oil.
Step 9. In batches, using a 1/2 cup measuring cup, spoon batter for each cake onto hot skillet.
Step 10. Brown both sides of each cake and place on baking sheet brushed with oil.
Step 11. Repeat with remaining mixture.
Step 12. Bake 10 minutes, flip cakes carefully, and continue to bake 10 minutes longer.
plate
Step 13. 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.