{Gluten Free} Summer Corn Cakes

Quick and easy {Gluten Free} Summer Corn Cakes: Crispy on the outside and tender on the inside, you won't be able to get enough!

This is such an easy vegetable side dish. I like to make a big batch at the beginning of the week and store them in the fridge or freezer for the future.

Serve them with any Mexican inspired meal, along side a fresh salad, or as an appetizer. Either way, it will be love at first bite! They are like a flavor explosion in your mouth!

(They are especially perfect for filling little bellies. My kids love them!)

WHAT INGREDIENTS DO I NEED?

• 2 cups corn kernels canned or frozen
• ⅓ cup cornmeal
• ¼ cup gluten free flour
• 1 egg
• dash of salt/pepper
• ⅓ cup fresh cilantro
• ¼ cup white onion
• 2 Tbsp oil olive, vegetable, avocado
• Optional Toppings: Fresh cilantro and salsa

HOW DO I MAKE {GLUTEN FREE} SUMMER CORN CAKES?

In a food processor, pulse together 1 cup of corn kernels, ⅓ cup cornmeal, ¼ cup gluten free flour and a dash of salt & pepper. Add 1 egg, continue to pulse until you have a smooth consistency.

In a large bowl, stir together corn mixture, with ⅓ cup fresh cilantro, ¼ cup white onion and an additional cup of corn kernels.

To cook the cakes, heat up a skillet with 2 tablespoon of preferred oil (olive, vegetable, avocado). Form small cakes with the batter. Carefully place the cakes into the hot skillet.

Cook on each side for 3-5 minutes, until brown, then flip. Serve with additional fresh cilantro and salsa.

Don’t leave these {Gluten Free} Summer Corn Cakes out of your line-up!

Be sure to check out more of my popular recipes using corn below:

Grilled Corn 3 Ways

Southwest Loaded Cornbread

Sweet Corn Rosemary Soup

Fresh Corn Salsa

Gluten Free Summer Corn Cakes

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Ingredients

• 2 cups corn kernels canned or frozen
• ⅓ cup cornmeal
• ¼ cup gluten free flour
• 1 egg
• dash of salt/pepper
• ⅓ cup fresh cilantro
• ¼ cup white onion
• 2 tablespoon oil olive, vegetable, avocado
• Optional Toppings: Fresh cilantro and salsa

Instructions

1. In a food processor, pulse together 1 cup of corn kernels, ⅓ cup cornmeal, ¼ cup gluten free flour and a dash of salt & pepper. Add 1 egg, continue to pulse until you have a smooth consistency. 
2. In a large bowl, stir together corn mixture, with ⅓ cup fresh cilantro, ¼ cup white onion and an additional cup of corn kernels.
3. To cook the cakes, heat up a skillet with 2 tablespoon of preferred oil (olive, vegetable, avocado). Form small cakes with the batter. Carefully place the cakes into the hot skillet. Cook on each side for 3-5 minutes, until brown, then flip. Serve with additional fresh cilantro and salsa.