Corn Cakes with Edamame Pico de Gallo

Corn Cakes with Edamame Pico de Gallo
Corn Cakes with Edamame Pico de Gallo
Diane Henderiks

Corn Cakes with Edamame Pico de Gallo

This is Meatless Monday kicked up a notch! The warm corn cakes rested on smooth jalapeño sour cream and topped with the cool edamame pico de gallo is not only visually appealing — it is a party of fresh flavors for your palate.

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4
Servings
778
Calories Per Serving
Deliver Ingredients

Ingredients

For the edamame pico de gallo

  • 2 large, ripe tomatoes, cored and diced
  • 1/2 Cup chopped cilantro
  • 1/2 medium-sized onion, diced finely
  • 1 Cup shelled edamame
  • 1 medium-sized clove garlic, minced
  • 1 Tablespoon lime juice
  • 1 Teaspoon olive oil
  • Salt and freshly ground black pepper, to taste

For the jalapeño sour cream

  • 1/2 Cup reduced-fat sour cream
  • Juice of 1/2 lime
  • 1 jalapeño pepper, chopped finely
  • 1/8 Teaspoon garlic powder
  • Pinch of salt

For the corn cakes

  • 2 Cups fresh or frozen corn kernels, thawed
  • 3 Cups water
  • 1/2 Cup yellow cornmeal
  • 3/4 Cups masa harina
  • 1/4 Cup chopped fresh cilantro
  • 1/2 Cup reduced-fat shredded Cheddar
  • 1/4 Cup whole-wheat flour
  • 2 Tablespoons olive oil
  • 1 avocado, peeled, pitted, and sliced, for garnish
  • 1 lime, cut into wedges, for garnish

Directions

For the edamame pico de gallo

Gently combine all of the ingredients together in medium-sized bowl. Refrigerate to meld the flavors.

For the jalapeño sour cream

Whisk all of the ingredients together in small bowl. Refrigerate to meld the flavors. 

For the corn cakes

Preheat the oven to 325 degrees.

Purée 1 cup of the corn in a food processor. Set aside.

In a medium-sized pot, heat the water to a low boil. Whisk the cornmeal gradually into water then whisk in the ½ cup of the masa harina. Add the puréed corn and cook until the mixture is thick, about 5 minutes.

Remove from the heat and stir in the remaining kernels and masa harina, cilantro, and Cheddar. Pour into a bowl and refrigerate for 20 minutes. Using ½ cup of the mixture, form a tight ball (like a meatball), flatten into a cake, and place on a platter. Repeat with the remaining mixture.

Dust the cakes with the flour and refrigerate 10 minutes. Heat a cast-iron pan over high heat and brush with some of the oil. Brush a baking sheet with the remaining oil. In batches, brown both sides of each cake and place on the baking sheet. Bake for 10 minutes, flip the cakes carefully, and continue to bake for 10 more minutes.

Place 2 tablespoons of the jalapeño sour cream on the bottom of a plate. Top with the warm corn cakes. Top with ½ cup of the edamame pico de gallo. Garnish with the lime wedges and avocado slices. Enjoy! 

Nutritional Facts

Total Fat
24g
34%
Sugar
9g
10%
Saturated Fat
12g
50%
Cholesterol
32mg
11%
Carbohydrate, by difference
118g
91%
Protein
29g
63%
Vitamin A, RAE
249µg
36%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
16µg
18%
Calcium, Ca
244mg
24%
Choline, total
49mg
12%
Copper, Cu
1mg
0%
Fiber, total dietary
16g
64%
Fluoride, F
1µg
0%
Folate, total
387µg
97%
Iron, Fe
23mg
100%
Magnesium, Mg
201mg
63%
Manganese, Mn
2mg
100%
Niacin
15mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
590mg
84%
Riboflavin
1mg
91%
Selenium, Se
33µg
60%
Sodium, Na
835mg
56%
Thiamin
1mg
91%
Water
298g
11%
Zinc, Zn
6mg
75%

Corn Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Corn Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.