Corn Cakes with Sweet Peppers

I believe that similar to a wedding, you can rate a baby shower by the quality of food and the amount of booze.  For me, if the food is good and the booze is flowin', you are bound to have a good time.  Drinking and eating are the only ways to sugar coat awkward baby shower games and repetitive baby phrases, which we all know, are both dreadful. 

Last month, I was fortunate enough to attend my dear friend Christine's baby shower and was blown away by all of the thoughtful details.  It was anything but a typical shower and I am still dreaming about the craft cocktail, cold stone creamery bar, lovely group of ladies, and mostly the vegan food.  You can usually find me posted up next to the food and dessert table at these events.  This shower I was especially bad as I showed up a little late and hung out in the kitchen for the first hour to make sure I tasted all of the different dishes that were offered.  I fell in love with the vegan corn cakes and have had them on my mind ever since. 

This brings me to this weeks Sunday Supper.  Corn Cakes with deconstructed Pico De Gallo.  After making this recipe the first time, Bryan insisted that this should be in our rotation.

 

Ingredients

  1. 1 1/4 sup organic corn (I used frozen)
  2. 1/2 red bell pepper
  3. 3 tablespoons safflower oil
  4. 1/4 cup organic flour
  5. 1/4 cup yellow cornmeal
  6. 2 eggs, divided
  7. 1/4jalepeno diced
  8. 1/4 red onion sliced thin
  9. 2 tablespoons fresh cilantro
  10. 1/2 lime
  11. 1/2 tomato chopped
  12. pepper to taste
  13. salt
  14. 1 clove of garlic minced

Process

  • In a food processor, blend corn and pepper until chunky
  • Transfer to a large bowl and add egg yolks + 1 1/2 tablespoons oil, stir until combined
  • In a separate bowl, combine flour, corn meal and 1/2 teaspoon salt, stir to combine
  • Add flour mixture to bowl with corn, stir to mix
  • In a separate bowl, beat the egg white until white peaks start to form.  Add whites to corn mixture.  Stir to mix everything together.
  • Heat 1 1/2 tablespoon of oil in a cast iron skillet for a few minutes until hot
  • Drop large spoonfuls on the skillet and cook for a couple of minutes on each side or until the bottom starts to brown.
  • Cook for the same time on the reverse side.
  • To make the deconstructed Pico, thinly slice the red onion, finely chop the tomato, dice the jalepeno, cut off a few cilantro leaves, mince the garlic, squeeze the lime and add salt to taste.  Pico can have so many flavors based on the amount of each ingredient so modify to your liking.

Enjoy with people you love.