Sourdough Corn Cakes with Serrano Crema

Towers of flavor, these corn cakes are built from readily-available ingredients and are sure to a-maize you. Corny puns aside, the key to conquering these cakes is the sourdough starter.

I was given a ten-year-old sourdough starter in February and since then, I have made lots of delicious bread and crackers. It's worth the effort to have a starter. You can make your own or many local bakeries will give you some if you simply ask. It's like having a pet that you feed only once a week! Don't throw out your cobs, either – you can make a delicious corn broth from the cobs and then an even more delicious corn chowder from the broth.

Fresh local corn is a highlight of the summer for us. Well, actually it’s a tie between eating vine-ripe tomatoes like apples, but who’s keeping score!

Sourdough Corn Cakes with Serrano Crema

Preheat oven to 200˚and place a baking sheet in the oven to keep cooked corn cakes warm before serving.

Make the serrano crema – Place all of the ingredients in a high-speed blender or Nutribullet. Blend until smooth, about one minute. 

Make the corn cakes – Cut the kernels from the cob and place in a medium bowl. Add the sourdough starter, flour, seltzer water, apricot jam, almond flour, kosher salt, and baking soda. Stir to combine. Let the batter rest for 30 minutes.

Heat a large non-stick griddle on medium-low heat. Rub the skillet with canola oil for every batch of corn cakes. 

Make a test corn cake – Scoop ¼ cup of dough onto the hot griddle. Cook on one side until bubbles form and burst. Lift one edge with a metal spatula to check for brownness, and then flip over. This should take 2 minutes per side. Repeat with the rest of the batter.

To serve – Make two corn cakes on plates and drizzle with the serrano crema. Top with diced avocado, tomato, and cilantro. Serve with a green salad.

serves 4


  • ½ cup raw cashews
  • ½ cup of water
  • 1 large serrano, seeded and coarsely chopped
  • 1 scallion, coarsely chopped
  • 2 tbsp cilantro leaves
  • 1 tbsp fresh lime juice
  • ½ tsp Bragg® liquid aminos
  • ½ tsp sea salt
  • ¼ tsp Espelette pepper


  • 2 large ears of corn, husked and tassels removed
  • ¾ cup of sourdough starter
  • ½ cup of flour
  • ½ cup of seltzer or tonic water
  • 1 tbsp apricot jam 
  • 1 tbsp almond flour
  • ½ tsp kosher salt
  • ½ tsp baking soda
  • canola oil for the pan


  • diced avocado
  • diced tomato
  • freshly chopped cilantro leaves