Wednesday, November 6, 2013

Chipotle Corn Cakes with Goat Cheese and Roasted Vegetables



This really was supposed to be a summer recipe, what with fresh corn aplenty and all, but hello November! Where did you come from? I have no idea. I've been toying with this recipe idea in my head for a while, but I didn't realize it had been that long. But, no matter what the season, this recipe is freaking awesome. 

I've never made anything remotely like this before, and I was worried my meat and potatoes husband would turn his nose up at the concept, but we both absolutely loved this meal. I will warn you, the recipe looks a bit daunting, but I promise it comes together easily. And, it's worth a little effort it in the end. I can't get over how fantastic and out of the ordinary this truly was, and it was just as good reheated for leftovers the next day. I'm already brainstorming new variations on this dish to try next time, because I have a problem with refusing to repeat anything. Finally, check out the recipe for chipotle sauce I've included here as well, because it's to die for. I promise.


Chipotle Corn Cakes with Goat Cheese & Roasted Vegetables
Makes 4-5 Cakes

Ingredients

Corn Cakes
  • 1.5 cups corn (preferably from 2 ears, could be canned or frozen)
  • 1/4 red onion, finely diced
  • 1/2 cup flour
  • 1/3 - 2/3 cup yellow cornmeal, plus extra for work surface
  • 1 egg
  • 1/4 t. baking powder 
  • 1.5 T. honey
  • 1 T. sauce from chipotles in adobo
  • 1 T. lime juice
  • 1/4 cup cilantro, chopped
  • Pinch of salt
  • 1 T. olive oil
Roasted Vegetables
  • 1.5 cup zucchini, cubed
  • 1/3 medium red onion, chopped
  • 1/2 cup tomato, chopped
  • 1 jalapeno, minced
  • 1 T. olive oil
  • 1/4 t. salt
Topping
  •  2 oz. goat cheese, crumbled
  • Chipotle sauce, optional (see recipe below), or chipotle Tabasco sauce
  • Chopped cilantro for garnish
Directions

1. Preheat oven to 400 degrees and dust working surface with some yellow cornmeal.
2. Toss zucchini, onion, tomato, and jalapeno with olive oil and salt. Roast 20-25 minutes.
3. For the cakes:  heat 1 T. olive oil in a skillet over medium heat. Add onions and cook 5 minutes. Stir corn into onions and cook 5 minutes more. Remove from heat and transfer to mixing bowl to cool.
4. Add flour, 1/3 cup yellow cornmeal, baking powder, egg, honey, chipotle sauce, lime juice, salt, and cilantro to bowl and stir to combine. Add more cornmeal until consistency is thick enough to form patties.
5. Divide batter and form 4-5 patties on cornmeal-dusted work surface, lightly coating both sides.
6. Fry approximately 5 minutes on each side, until both sides are lightly browned.
7. Top corn cakes with roasted vegetables, crumbled goat cheese, and cilantro for garnish.
8. Drizzle with homemade chipotle sauce (below) or chipotle flavored Tabasco.



Chipotle Sauce

3 T. Greek yogurt
3 T. light mayo
2 t. sauce from chipotles in adobo, or more to taste
1/2 t. hot sauce
Pinch of cumin
Pinch of salt

Combine all ingredients, and drizzle over dish. I used a small plastic icing bottle, but you could also use a plastic bag and snip off a small corner to create the drizzle.



1 comment:

  1. This looks so good. I'm always on the look for great vegetarian recipes so thanks so much for sharing this!

    ReplyDelete