Kid Dinner Recipe Healthy - Guide Recipe
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This speedy vegetarian entrée is absolutely bursting with peak-season produce. Side suggestion: an herby white bean and arugula salad.
Ingredients:
1 cup light sour cream
2 large eggs
2 teaspoons baking powder
3/4 teaspoon kosher salt , divided
4 ounces white whole-wheat flour (about 3/4 cup)
1/2 cup plain yellow cornmeal
1/2 teaspoon freshly ground black pepper , divided
2 tablespoons olive oil , divided
1 1/4 cups fresh corn kernels (about 2 ears)
2 tablespoons minced jalapeño
1/2 cup diced yellow squash
1/4 cup chopped green onions
1/4 cup chopped fresh basil
1 1/2 teaspoons white wine vinegar
1 medium tomato , chopped
Instructions:
First , weigh or lightly spoon flour into a dry measuring cup.
Combine flour , cornmeal , baking powder , 1/2 teaspoon salt , and 1/4 teaspoon pepper in a large bowl.
Then , combine sour cream , eggs , and 1 tablespoon oil in a bowl , stirring until smooth.
Add sour cream mixture , corn , and jalapeño to flour mixture; stir just until combined.
Heat a large nonstick griddle over medium-high heat.
Divide corn mixture into 8 equal portions (about 1/3 cup each); shape into patties.
Add patties to griddle; cook 6 minutes on each side.
Combine squash , green onions , basil , vinegar , tomato , remaining 1 tablespoon oil , remaining 1/4 teaspoon salt , and remaining 1/4 teaspoon pepper in a bowl; toss.
Place 2 corn cakes on each of 4 plates; top evenly with salsa.
Serve & enjoy!
Recipe adapted from: https://www.myrecipes.com/recipe/fresh-corn-cakes-summer-salsa