Corn Cakes & Charred Cucumber Recipe

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Corn Cake and Charred Cucumber Recipe

Yield 2-4

Author Kali Star

Prep time

20 Min

Cook time

50 Min

Total time

1 H & 10 M

A small and savory corn cake, using just one ear of corn, with delicious charred cucumber, and a creamy cilantro sauce.

Ingredients

Corn Cake

• 1/2 cup of all purpose Einkorn Flour
• 1/2 a bell pepper or 2 gypsy peppers
• 1 ear of corn
• 1/3 cup sparkling water
• 3/4 tsp baking powder
• 1/4 tsp salt
• sprinkles of black pepper

Sauce

• 1/2 bunch of cilantro or parsley
• 3 heaping tbsp of mayonnaise (or yogurt)
• a pinch of salt
• juice from 1/2 a small lemon

Charred Cucumber

• 1 or 2 Cucumbers, depending on the size and variety.
• Avocado Oil

Instructions

Corn Cake

1. Heat up the oven to 350 degrees.
2. Mix the flour, sea salt, a little pepper, and baking powder, in a bowl.
3. Add the water and mix.
4. Add small, diced bell pepper.
5. Cut the corn off of the cob, and add it, mixing well.
6. Take 3 ramekins and layer them with a thin coat of coconut oil.
7. Put the ramekins in a baking sheet. Add water to the baking sheet, and bake the corn cake for about 50 minutes.

Sauce

1. Blend all ingredients in a high speed blender.

Putting it together

1. Pour the sauce into two bowls. Or 3 since you'll have enough corn cake batter for 3 ramekins.
2. Place the baked corn cake on top of the sauce.
3. Char a cucumber or two, depending on the variety and size. To char the cucumber, use avocado oil and cook the whole cucumber on each side on medium/high heat.
4. Slice the cucumber into chunks, and place them around the corn cake.

Did you make this recipe?

Tag @earthmatterz on instagram and hashtag it #corncake