Friday, May 17, 2013

Vegetarian Mexican Corn Cakes

Continuing with our celebration of healthy and fresh Mexican food, here is a vegetarian dish of corn cakes.  Light and fluffy, these go great with Avocado and Papaya Salad for a meatless dinner.  For some additional spice and flavor, add a half of chopped jalapeno!

1/2 onion, diced
1/2 red pepper, diced
1 tbl butter
1/2 cup of flour
4 tablespoons of cornmeal
1 tsp of sugar
1/2 tsp of salt
1/4 tsp of baking powder
1/2 tsp of cumin
2 eggs
1/2 cup of milk
2 cups of corn (if frozen, thaw)
1/2 cup of pepper jack cheese
sour cream and salsa for topping

1.  Melt butter in a pan over medium-high heat.  Add onion and pepper (and jalapeno for spice!) and saute until tender, about 8 minutes.  Remove from heat.

2.  Mix together flour, cornmeal, sugar, baking powder, and cumin in a large bowl.  In a separate bowl, whisk the eggs and milk.  Add the liquid mixture to the dry ingredients and stir until blended.

3.  Add the onion/pepper, corn and cheese to the large bowl.  Stir to blend.

4.  Heat a frying pan over medium-high heat.  Spray with cooking spray.  Drop 1/4 cup of the mix on the frying pan and cook until crisp (about 3 - 4 minutes).

5.  Flip and cook the cake on the other side.  Serve hot and top with sour cream and salsa!

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