Recipe Directions

Corn cakes

In food processor, combine all ingredients except corn. Pulse until you’re left with a fairly fine puree. Pour mixture into bowl and fold in corn. Add mixture back to processor and pulse a few times to break up the corn a bit (you want the corn to be somewhat chunky). Place mixture back in bowl and add flax meal. Mix until the flax has absorbed all of the excess liquid.

On a non-stick dehydrator sheet, use a dessert ring or cookie cutter to mold mixture into cake-like shapes (approximately 10).

Dehydrate overnight at 105 degrees.

Chipotle dressing

Combine all ingredients in a high-speed blender and blend until creamy. Add salt if you’re not making the wilted kale.

Assembly

Wash, remove stems, cut kale and place in a large bowl. Add salt and about 2-3 tablespoons of the chipotle dressing. Massage vigorously for approximately 5 minutes.

In a separate dish, add 1 T of chipotle dressing and .25 C of chopped tomato, mix well.

In a large serving bowl, lay down wilted kale, corn cakes and top with tomato/chipotle mixture.

Enjoy!

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Rawxy's Thoughts

By Rawxy

If you're like me, you overbuy corn at the market - So, here is a great way to put that corn to good use!

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This looks like a perfect solution to the four ears of corn I have. I will report back my results - thanks! :)

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This looks really delicious, especially the avocado-chipotle sauce... I'll definitely be making this soon!

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These look nice and I love corn so will give these a go sometime soon.

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