Your whole food, plant-based life.

Zucchini Corn Cakes with Cilantro “Cream”

As the summer begins, eating a raw food diet gets easier. Fresh produce is starting to appear and inspiration abounds. I found some beautiful looking sweet corn at the market yesterday. Creating a raw food recipe for zucchini corn cakes has been on my mind for quite a while so I bought the corn and dug in.



Remembering a zucchini tart that I used to make (a family favorite) that had Dijon  mustard and white pepper in it, I set out to try to recreate some of these flavors. The zucchini tart also had a crust made from crescent rolls and was loaded with eggs and cream. Not exactly healthy. This version combines the flavors that I remember from that tart, plus tasty fresh corn! I topped it with a cilantro cream. Heaven! The taste of these is amazing. Even your non-raw friends and family will be impressed.


Share Via
Share on Pinterest
Share with your friends



  1. Randahl wrote on January 20, 2011

    I am, literally, eating this right now. It is fabulous! I did use frozen corn and it was delicious anyway, but I’ll try it with fresh next time…which will probably be very soon. I love the southwestern flavor! I also agree with you, cilantro may be a love or hate herb, but it really helps to make this dish. I don’t think swapping parsley for cilantro would do anything, except to get the nutritional benefits of parsley.
    I’d also input my two bits that the recipe makes enough for 2 hungry people, but could probably make enough for 4 if there was a salad or some other course involved.
    (p.s. I voted for you in the Raw Food awards…for both categories 🙂 )

  2. ben wrote on December 27, 2010

    I made a bunch to last me over the week. I added some turmeric powder to the corn that was processed in the food processor. It gave the cakes an attractive golden colour, plus you get the added benefits of turmeric. Great recipe.

  3. Susan wrote on December 23, 2010

    I believe it makes 5-6 depending on how big you make them.

  4. ben wrote on December 23, 2010

    Your recipes are terrific, but it would help if you could also say how many servings each recipe provides. For instance, in this case, how many cakes does the recipe yield? Thanks.

  5. Susan wrote on July 11, 2010

    I honestly don’t know that I would use that with these. I think the flavors could really compete with each other too much. The cilantro cream sauce is perfect. But you certainly can try!

  6. Helene wrote on July 11, 2010

    Correct me if I am wrong, but THIS would go with YOUR peanut curry sauce as well, yes?? (That you have for the jiccama salad?)

  7. Erika wrote on June 9, 2010

    Wow, those look incredible. I can’t wait to make them!

  8. Eli wrote on June 8, 2010

    Made these and they are delicious! Thanks so much, just found this site and am excited to try out your wonderful recipes.

  9. Jane wrote on June 8, 2010

    I LOVE this site.. so many many delish and visual treats. I am losing weight and now excercise more… who knew?

    What do you serve with these??


Post a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

ooter(); ?>