Gluten Free Corn Cakes

Whenever I am hosting a get-together or just dinner with friends I always want to make sure my guests have options that suit their dietary choices. When you get a bunch of varied palates together that can make for a LOT of food. But you will never leave my house hungry. This I promise you!

My mom is gluten free and a vegetarian so on Mother’s Day I always want to make sure that there are fun things for her to eat. Because her diet is pretty restrictive I don’t think she cooks elaborate meals for herself regularly. I’d be the same way. I cook every night for my family but if I was only cooking for myself every night my rotation would probably be: pizza, salad, pizza, salad.

On Mother’s Day you treat your mother well so I made sure I had plenty of fruit, I amended my Sugar Cookie Birthday Bars to make them gluten free, had a fun avocado/feta dip, and made her favorite corn cakes.

The corn cakes are a copy cat recipe of a Cheesecake Factory appetizer but I’ve modified the recipe to my liking.

Now, this is a bit of a labor of love to make. You not only need to make the corn cakes, you need to make the toppings too. But it is SOO worth it. Trust me.

I usually make the toppings a day or two in advance but you certainly don’t need to.

Note: This yields approx. 6 Corn cakes. I usually make a double batch.

Ingredients:

Salsa Verde: 2 tomatillos , diced 4 ounces mild green chilies , 1 green onion , 2 tablespoons fresh cilantro , minced 1 1/4 teaspoons granulated sugar 1/4 teaspoon ground cumin 1/4 teaspoon salt 1 pinch ground black pepper

Tomato Salsa: I have made my own before but honestly, you use such a little bit, just go with your favorite store bought.

Southwestern Sauce: 1/2 cup mayonnaise, 1 teaspoon white vinegar, 1 teaspoon water, 1 teaspoon granulated sugar, 1/2 teaspoon chili powder, 1 teaspoon paprika, 1/2 tsp cayenne pepper, 1/2 tsp onion powder, 1 dash salt, 1 dash garlic powder

Corn Cakes: 1 1/2 cups sweet corn, 1/2 cup butter (softened), 3 tablespoons sugar, 1 tsp salt, 1/2 cup corn masa harina flour (corn flour), 2 tablespoons all-purpose flour (I used rice flour).

Toppings: 1/4 cup sour cream, 1/2 avocado, chopped 2 tablespoons fresh cilantro

Directions:

Salsa Verde: Mix all ingredients in food processor, set aside.

Southwestern Sauce: Mix all ingredients, set aside.

Corn cakes: Blend 1 cup of the corn with the butter, sugar, and salt in a food processor.  Move the ingredients to a bowl. Add the corn flour, remaining corn and flour and blend well. Form into patties. Pro tip: I will do all of this in advance. I make the patties, separate by wax paper and will leave in the fridge overnight.

Add 2 tablespoons of canola oil to a pan and heat onto medium high. Make sure the pan is hot before adding the patties. Cook the patties for 3-5 minutes or until browned, flip and continue to cook until browned.

To assemble:

I assemble a bit different from the original recipe. The southwestern sauce is the best topping so I make that my base on the corn cake.

From bottom to top I use this layering system:

Corn cake -> Southwestern Sauce -> dollop of Salsa Verde -> dollop of Tomato Salsa  -> drizzle of sour cream -> chopped avocado -> cilantro

The result tastes kind of like corn bread but sweet and crunchy. The toppings have a little bit of kick but aren’t too hot. It’s the perfect combo.

Enjoy!

Make sure you link up THIS THURSDAY when we talk about Memorial Day and how we are kicking off our summer!

3 Comments

  • Reply Holly Breton at Pink Lady May 16, 2017 at 6:01 am

    oh YUM! I as hoping you would post this recipe- definitely going to give it a shot!

  • Reply Allie @ agalnamedal.com May 16, 2017 at 2:06 pm

    I was wondering what these were yesterday- look so delicious! Thanks for sharing!

  • Reply Amanda May 17, 2017 at 6:54 am

    These would be a huge hit at any back yard soiree this summer. I would be the one head first in the toppings!!!

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