1 rating

Corn Cakes with Edamame Pico de Gallo


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.

See all corn recipes.

Click here to see Diane's Dish on... Corn.


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


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
Calories Per Serving521
Total Fat21g33%
Vitamin A123µg14%
Vitamin B120.2µg3.5%
Vitamin B60.4mg20.4%
Vitamin C21mg35%
Vitamin D0.2µgN/A
Vitamin E2mg12%
Vitamin K33µg42%
Folate (food)186µgN/A
Folate equivalent (total)284µg71%
Folic acid74µgN/A
Niacin (B3)6mg29%
Riboflavin (B2)0.5mg30.2%
Thiamin (B1)0.7mg43.5%