Corn Cakes & Charred Cucumber Recipe

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Corn Cake and Charred Cucumber Recipe

Yield: 2-4

Author: Kali Star

Prep time: 20 MinCook time: 50 MinTotal 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. With the wonderful tasting corn we get from Mc Grath Farm, this is a fun little recipe.

Ingredients

Corn Cake

• 1/2 Cup of All Purpose Einkorn Flour
• 1/2 a Green Bell Pepper
• 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 Tbsps. of Mayonnaise
• 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