Peruvian Corn Cakes with Garlic-Cilantro Dinning Sauce

Name: Peruvian Corn Cakes with Garlic-Cilantro Dinning Sauce
Yield: Serves 6, makes 13 corn cakes
Ingredients: 4 ears organic corn, kernels removed (or 2 cups frozen organic corn kernels, defrosted); 2 tablespoons canola oil; ⅛ teaspoon sea salt; 1 cup all-purpose flour; ¾ cup milk; ½ cup sour cream; 2 eggs; 1 cup coarsely chopped cilantro; 1 tablespoon white wine vinegar; ½ teaspoon salt; 3 cloves garlic, sliced; ¼ cup canola oil; ½ cup coarsely chopped Italian flat-leaf parsley; ½ teaspoon red pepper flakes; ½ teaspoon baking powder; ½ teaspoon ground aji amarillo pepper (or substitute ground pasilla chile powder); ¼ teaspoon baking soda; ½ cup mozzarella cheese, shredded; Canola spray oil; 2 teaspoons fresh lime juice

Preparation info

Serves
6
, makes 13 corn cakes

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

These delicious corn cakes are light because they are not fried in lots of oil—they are “fried” in a hot skillet sprayed with canola oil, just enough to keep them from sticking and allow them get golden brown and crisp. Serve them with a zippy cilantro dipping sauce and a nice tossed salad or a black bean salad.

Ingredients

Garlic-Cilantro Dipping Sauce

1 cup coarsely chopped cilantro
½ cup coarsely chopped Italian flat-leaf parsley

Method

To prepare the sauce, place all the sauce ingredients in a blender and blend for about 20 seconds or until smooth. Taste to adjust seasoning and set aside.
To prepare the corn cakes, place the corn, oil, salt, flour, milk, sour cream, eggs, baking powder, and baking soda, and the pepper in the bowl of a food processor fitted with a metal blade. Cover and proces