Sweet Corn Cakes with Roasted Vegetable Salsa

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This family favorite is gluten-free and full of veggies!

These delicious sweet corn cakes are prepared with corn flour, making them gluten-free. They’re topped with a delicious roasted vegetable salsa, which will make you rethink your loyalty to the traditional chilled variety. This corn cake recipe is easy to put together and makes a scrumptious meal that the whole family will love. If you’re looking for a great way to use up fresh summer produce, you can’t go wrong with these corn cakes with roasted vegetable salsa.

Note: If you don’t have corn flour, you can simply process regular corn meal in a blender or food processor until you have a fine, flour-like texture.

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Sweet Corn Cakes with Roasted Vegetable Salsa

This gluten-free corn cake and salsa recipe is bursting in summertime flavors and ingredients everyone is sure to love.
Yield 6 people
Serving Size 3 corn cakes and 3/4 cup salsa
Course Dinner, Lunch
Cuisine Universal
Author SkinnyMs.


Roasted Vegetable Salsa

  • 1 zucchini diced
  • 1 red onion small, diced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon sea salt
  • 1 tablespoon olive oil
  • 1 cup cherry tomatoes halved
  • 1/2 cup corn kernels fresh
  • 1/4 cup cilantro fresh, chopped
  • 1 garlic clove minced
  • 1 lime juiced

Corn Cakes

  • 1 1/2 cups corn flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons butter melted
  • 1 cup milk low-fat
  • 1 tablespoon honey
  • 2 eggs
  • 2 cups corn kernels preferably fresh
  • 1 teaspoon olive oil

For Serving

  • 1/2 cup crumbled goat cheese


  • Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
  • Toss the zucchini and onion with the seasonings and olive oil and lay on the sheet pan. Roast for 20-25 minutes, until tender.
  • Combine the tomatoes, corn kernels, cilantro, garlic, and lime juice in a large bowl. When the vegetables are done roasting, toss them with the tomato mixture.
  • To make the corn cakes, combine the corn flour, baking powder, and salt in a bowl. Add the butter, milk, and honey and stir. Beat the eggs until light yellow and add to the mix. Stir and fold in the corn.
  • Heat a skillet over medium heat and add the olive oil. Drop the batter onto the pan to form 3 inch pancakes and cook until bubbly. Flip and cook until browned on both sides.
  • To serve, top the corn cakes with the salsa and the goat cheese.

Nutrition Information

Serving: 3corn cakes and 3/4 cup salsa | Calories: 350kcal | Carbohydrates: 44g | Protein: 6g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 7mg | Sodium: 494mg | Fiber: 5g | Sugar: 9g |
SmartPoints (Freestyle): 8
Keywords Vegetarian

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