Corn Cakes With Sun Dried Tomatoes/Goat Cheese

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Servings: 4 cups Difficulty: Advanced
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Savory golden corn cakes studded with tangy sun-dried tomatoes and creamy goat cheese.
Corn Cakes With Sun Dried Tomatoes/Goat Chees recipe image
Corn Cakes With Sun Dried Tomatoes/Goat Chees recipe image
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Corn Cakes With Sun Dried Tomatoes/Goat Cheese

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 cups Calories: 279.2

Description

These savory corn cakes are a delightful fusion of sweet corn and tangy Mediterranean flavors. The batter is enriched with fresh steamed corn kernels, offering a satisfying texture that is both tender and slightly crisp on the edges. Sun-dried tomatoes provide a burst of umami and sweetness, while crumbled goat cheese adds a creamy, sharp contrast that balances the dish perfectly. A hint of garlic and crushed red pepper gives these cakes a subtle kick, making them an excellent choice for brunch, a light lunch, or as an appetizer alongside a crisp salad.

Ingredients

Directions

  1. Place sun-dried tomatoes in a small bowl and cover with 3/4 cup boiling water.
  2. Let the tomatoes stand for 30 minutes to soften.
  3. Drain the water from the tomatoes and mince them finely; set aside.
  4. Cut the kernels from the corn ears to measure 1 cup.
  5. Steam the corn kernels in a steamer basket over boiling water for 5 minutes, or until tender.
  6. In a medium bowl, combine the minced tomatoes, steamed corn, and minced garlic; toss well to combine.
  7. In a large bowl, whisk together the cornmeal, whole wheat flour, baking powder, salt, black pepper, and crushed red pepper.
  8. Add the corn and tomato mixture to the dry ingredients, stirring just until combined.
  9. In a blender, combine the skim milk, olive oil, and egg whites; blend until smooth.
  10. Pour the milk mixture into the cornmeal mixture, stirring gently until the dry ingredients are just moistened.
  11. Crumble the goat cheese into the batter and fold it in gently.
  12. Let the batter stand for 15 minutes to allow the cornmeal to hydrate.
  13. Heat a griddle or non-stick skillet over medium heat.
  14. Spoon 2 tablespoons of batter per cake onto the hot griddle.
  15. Cook for 2 1/2 minutes, or until bubbles form on top and the edges look set.
  16. Flip the corn cakes and cook for an additional 2 1/2 minutes, or until golden brown.
  17. Serve warm.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 279.2kcal
% Daily Value *
Total Fat 5.9g10%
Saturated Fat 0.9g5%
Cholesterol 0.0mg0%
Sodium 1392.0mg58%
Total Carbohydrate 49.3g17%
Dietary Fiber 5.8g24%
Sugars 6.6g
Protein 13.2g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: corn cakes, goat cheese, sun dried tomatoes, savory pancakes, brunch recipe, cornmeal batter, vegetarian, healthy lunch, garlic, olive oil, steamed corn, mediterranean cuisine, griddle cakes, appetizer, chevre, crushed red pepper, whole wheat flour, egg whites, skim milk, quick meal
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