An easy, healthy Summer Corn Cake recipe that’s vegan and gluten-free. Baked instead of fried, these soft cakes are low-fat, oil-free, and totally unique from the inclusion of exotic Hearts of Palm. Enjoy as a meatless main dish or a plant-based side all season long.
Thanks to Reese Specialty Foods for sponsoring this post!
Corn is at its prime during summer. Everyone is grilling it, making salads with it, eating it off the cob, or, like me, spooning it straight from the can. Yes that’s right, I actually prefer canned corn instead of fresh! It’s just so much sweeter and more flavorful in my opinion. Plus, it doesn’t get stuck in my teeth like when I eat it off the cob. 😉
Come to think of it, some foods are just plain BETTER when they’re canned! Beets for example. They are soft, tender, and perfectly cooked. Artichoke hearts are another…especially when marinated just right! But my all time favorite canned food? Hearts of Palm!
Have you heard of them?
They are just what they sound like they are! A vegetable harvested from the inner core and growing bud of certain palm trees. They’re known as a delicacy around the world and are often used in salads and stir fries. I like them for their soft texture and mild taste, but also because they’re a great source of vitamin A and B9, fiber, iron, phosphorus, and zinc. To be honest, if I buy them, I usually down the whole can at once! They’re sort of addicting in my opinion. 🙂
I recently picked up some Hearts of Palm by Reese Specialty Foods at my local grocer and made it my mission to do something creative with them other than just eat them straight out of the can. Inspired by a few cans of Libby’s Sweet Kernel Corn I had in my pantry and one of my other favorite foods, I decided to combine the two in a unique twist on Summer Corn Cakes.
- 1 tbsp coconut oil
- 2 cans of sweet corn
- ¼ cup finely chopped onion
- ¼ cup finely chopped green bell pepper
- One 15-ounce Reese sliced hearts of palm—drained and finely chopped
- 2 teaspoons Trader Joes 21 Salute Seasoning
- 2 tablespoons chopped flat-leaf parsley, chopped
- 2 teaspoons Dijon mustard
- ¼ cup coconut flour
- Freshly ground pepper
- Preheat oven to 350. In a nonstick skillet, heat the 1 tablespoon of oil. Add the corn, hearts of palm, onion and bell pepper and cook over high heat until crisp-tender, 4 minutes. Scrape 1 cup of the mixture into a food processor and pulse to a coarse puree.
- In a bowl, place veggie mixture along with the seasoning, parsley, mustard and the ¼ cup of coconut flour. Season lightly with salt and pepper and stir until evenly moistened.
- Line a baking sheet with parchment paper. Scoop scant ¼-cup mounds of the vegetable mixture and transfer to the baking sheet.
- Bake mounds for 30 minutes. Serve hot.
Usually fried, corn cakes can be a dense, high fat staple of summer. Mine are totally different, not just because of the creative inclusion of Hearts of Palm, but for their nutritional value! These soft, baked Healthy Summer Corn Cakes are vegan, low in fat, and gluten-free. They make an amazing plant-based side dish or hearty meatless main for your next BBQ.
Hearts of Palm are not a very commonly used, or known, ingredient. But they should be! They are so tasty, loaded with nutrients, and pair well with so many other ingredients…like the flavors in this recipe. I love sharing my passion for healthy, “out of the box” foods with my family and friends, so you can bet that I shared these delightful summer corn cakes with a whole bunch of people I love.
The kitchen is the heart of the home in my opinion and food is meant to be shared. Everyone I shared these corn cakes loved them whether they were corn lovers or not! I think the combination of unique ingredients and bold flavors is what won everyone over. I think you’ll like them a lot too! And if you haven’t tried or cooked with Hearts of Palm before, this recipe can be a great introduction to their deliciousness.
What’s your favorite summer vegetable?
Are you familiar with Hearts of Palm?
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