Peruvian Corn Cakes with Garlic Parsley Sauce

May 21, 2015  |   Emma Zumsen
zoomed in look at a fresh ear of corn.
45 min



  1. Place first 8 ingredients in a food processor and pulse 10-15 times until well blended.
  2. Scrape into a bowl and stir in cheese.
  3. Place all sauce ingredients in a blender and blend until smooth. Taste to adjust seasoning and set aside.
  4. Spray a large skillet with Spectrum Naturals® Canola Oil and place over medium heat. Spoon a tablespoon of batter at a time into the skillet, repeating without crowding the pan.
  5. Cook for 3-5 minutes on the first side, until crisp and golden, then flip and cook other side for 2-4 minuted. Remove to a plate lined with paper towels and tent with foil to keep warm while cooking the others. Re-spray pan as necessary.
  6. Serve corn cakes warm with sauce.

About the author

Emma Zumsen

Emma Zumsen

Emma is a wildly curious baker, mama, creator, and reader who loves a good farmer’s market almost as much as she loves a new pair of shoes. Born in Montana and raised in Minnesota, she made her way to the east coast nine years ago where she has settled in Brooklyn with her husband and son. In an effort to channel her various interests, passions, and experiences into something productive, she divides her professional brain between food and digital marketing – both of which she finds endlessly fascinating. Emma’s two favorite foods are freshly popped popcorn shared with her kiddo and guacamole.