Corn cakes, wilted kale and chipotle dressing

by Callie England on July 22, 2010

Lately, I’ve had quite a few flops in the kitchen. Which is why, I was super stoked when I came up with this dish and it actually tasted as good as I hoped.

Since I have issues with purchasing more corn than I (or a family of 5) needs, I wanted to find a way, other than corn relish, to make good use of it. For some reason, corn cakes immediately popped into my head and I decided to roll with it. I had most of the ingredients on hand, so to the kitchen I went…

Corn cakes

5 ears of corn, remove corn
1 green pepper
1/2 tomato
small piece of red onion
2 tsp lime juice
1/2 jalepeno
handful of fresh cilantro
.5 T cumin
.5 T chili powder
2 tsp agave
sea salt to taste
1 C of ground flax

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. If you don’t have a dehydrator, you could most likely use a cookie sheet and bake at 200. How long though, I’m not sure – You’d have to keep a good eye on the oven.

A dessert ring/cookie cutter is a must-have for perfectly shaped patties… love it.

Chipotle sauce

1 avocado
1.5 chipotle peppers (soaked in about 1/4 C water)
2 T olive oil
1 tsp stevia (or, use sweetener of choice)
juice from one lemon
.5 T apple cider vinegar
1/3 C sunflower seeds
2 T nutritional yeast
1/2 red bell pepper

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

It was my first time using chipotle peppers… Aren’t they ugly!? I was kind of grossed out, ha.


1- 2 bunches of kale
1 tsp sea salt

Wash, remove stems, cut kale (see how-to here) 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.

I was in love with all the colors in the corn cakes… Isn’t raw food pretty!?


I have a large presentation to give to American Airlines on August 3rd, so I’m swamped with design work at the office :( Which means, I’ll be cutting this post short to head back to work, yay me! ha…

Have a good night!

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  • Camille (Raw Candy)

    You’re a culinary genius! These look incredible. Good luck with the presentation…

  • Brunita

    They look so delicious. I hope you make some for me:)

    • Callie England

      Camille – You’re too sweet, thanks!

  • Alex

    Please email me at, I would like some of your recipes on my new site


    • Callie England

      That would be great, Alex! I’ll shoot you an email soon!

  • Maury

    Callie, I love all your recipes. I’m dedicating next week to trying some of these!

    • Callie England

      I love it, Maury! Call me if you need any help – also, we NEED to get together soon!

  • Michal

    Oh my gosh your corn cakes look so amazing, so does that chipotle sauce. MMM!

  • Maria (Tough Cookie)

    Hi! My name is Maria, and I am part of the team. Can we use your corn cake recipe on our website? We just need your permission, and we will link back to you. You can e-mail me at Thanks!

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  • Maria

    So pleased to have found this website/I think there is a lot of useful
    information here I have found another site with great information on
    the same topic

    learn to cook cakes

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