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If sweet corn is in season, cut the kernels from one ear and use them for this recipe; otherwise, use the frozen variety. These savory little cakes make a great side dish in a Southwestern meal and are especially good topped with your favorite salsa or guacamole. Kids love them, too.

Ingredients

• 1/2 cup (1 stick) unsalted butter or butter spread such as Earth Balance, softened at room temperature (may substitute with Canola oil)
• 1 cup frozen corn kernels, thawed
• 1/2 cup instant masa harina
• 1/4 cup gluten‐free yellow cornmeal, such as Albers, Lamb's, Kinnikinnick, or Shiloh Farms
• 1/4 cup sugar
• 3/4 teaspoon baking powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1/4 cup hot water

Preparation

In a medium bowl, beat the butter with an electric mixer on medium speed until smooth. Add the remaining ingredients and mix until smooth. Form into 8 balls and press each into a 3‐inch patty, 1/2‐inch thick.

Coat a 10‐inch cast‐iron skillet or heavy‐duty pan with cooking spray. Fry the cakes over medium heat until lightly browned on the bottom, approximately 3 to 5 minutes. Turn cakes and brown on other side. Serve hot.

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Source: Gluten Free