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. Blend until smooth, about one minute. 

Make the corn cakes – Add the thawed corn to a medium bowl. Add the sourdough starter, flour, oat milk, apricot jam, almond flour, kosher salt and baking powder. 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 a scant ¼ cup of dough onto the hot griddle. Cook on one side until bubbles form and a few burst. Lift one edge with a metal spatula to check for brownness, and the flip over. This should take 2 minutes per side. Repeat with the rest of the batter.

To serve – Make two corn cakes on a plates and drizzle with the serrano crema. Top with scallions, tomato, serrano and cilantro. 

serves 4


  • ½ cup raw cashews
  • ½ cup of oat milk
  • 1 large serrano, seeded and coarsely chopped
  • 2 tbsp cilantro leaves
  • 1 tbsp fresh lime juice
  • ½ tsp sea salt
  • ¼ tsp espelette pepper


  • 1½ cups of frozen corn kernels, thawed
  • ¾ cup of sourdough starter
  • ½ cup of flour
  • ½ cup of oat milk
  • 1 tbsp apricot jam 
  • 1 tbsp almond flour
  • ½ tsp kosher salt
  • ½ tsp baking powder
  • canola oil for the pan


  • 2 scallions, thinly sliced
  • cherry tomatoes, finely chopped
  • 1-2 serranos, thinly sliced
  • fresh chopped cilantro leaves
  • chopped avocado