Peruvian Corn Cakes with Garlic Parsley Sauce

From Greek Gods | Side Dishes | Peruvian

Corn cakes with an exotic taste.


6 servings


  • 4 ears of organic corn, kernels removed (or 2 cups frozen organic corn kernels)
  • 1/4 C Spectrum Naturals® Canola Oil
  • 1/4 tsp Hain® Sea Salt
  • 1/2 C Arrowhead Mills® Organic Enriched Unbleached White Flour
  • 3/4 C organic milk
  • 1/2 C The Greek Gods® Plain Greek-style yogurt
  • 2 eggs
  • 1/2 C mozzarella cheese, shredded
  • Spectrum Naturals® Canola Spray Oil
  • Sauce Ingredients:
  • 1 C flat-leaf parsley
  • 3 cloves garlic, minced
  • 1/4 C Spectrum Naturals® Canola Oil
  • 1/2 tsp Hain® Sea Salt
  • 1/2 tsp red pepper flakes
  • 1 tsp fresh lime juice
  • 1 Tbsp Spectrum Naturals® White Wine Vinegar


  1. Place first 8 ingredients in a food processor and pulse 10-15 times until well blended.
  2. Scrape into a bowl and stir in cheese.
  3. Place all sauce ingredients in a blender and blend until smooth. Taste to adjust seasoning and set aside.
  4. Spray a large skillet with Spectrum Naturals® Canola Oil and place over medium heat. Spoon a tablespoon of batter at a time into the skillet, repeating without crowding the pan.
  5. Cook for 3-5 minutes on the first side, until crisp and golden, then flip and cook other side for 2-4 minuted. Remove to a plate lined with paper towels and tent with foil to keep warm while cooking the others. Re-spray pan as necessary.
  6. Serve corn cakes warm with sauce.


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