Grilled Corn Cakes with Fresh Tomato Salsa
Ingredients
Corn Cakes
- 2 cups fresh corn kernels
- 1 cup whole wheat flour or gluten-free flour of choice
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- ½ cup unsweetened plant milk
- 2 tablespoons chopped fresh chives or green onions
Fresh Tomato Salsa
- 2 tomatoes diced
- 2 tablespoons chopped cilantro or parsley
- 1 tablespoon lime juice
- Freshly ground black pepper to taste
Instructions
- Combine the corn, flour, baking powder, garlic powder, onion powder, smoked paprika, plant milk and chives until a thick batter forms. Shape into small patties and cook on a grill-safe mat over medium heat until golden and cooked through, flipping once. Mix together the salsa ingredients and spoon over the warm corn cakes before serving.
I started out over a decade ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
