Gluten-Free Venezuelan Corn Cakes with Chamoy Sauce
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Gluten-Free Venezuelan Corn Cakes with Chamoy Sauce

Gluten-Free Venezuelan Corn Cakes with Chamoy Sauce

Sweet-hot fruity chamoy dipping sauce is the perfect complement to gluten-free, oniony South American corn cakes.

Servings: 28 servings (1 serving = 2 Corn Patties with 2 oz Chamoy Sauce)
Chamoy Sauce (Yield 9 cups)
INGREDIENT
WEIGHT
MEASURE
Ancho chilies, dried, whole
6.75 oz
9 each
Water, hot approx. 120°F
1 lb 8.00 oz
3 cups
Lime juice
1 lb 2.25 oz
2 1/4 cups
Apricot jam
2 lb 3.50 oz
3 1/2 cups
Granulated sugar
7.40 oz
1 cup
Kosher salt
0.50 oz
1 Tbsp
Corn Cakes (Yield 17 cups)
INGREDIENT
WEIGHT
MEASURE
Water
8 lb 8.00 oz
17 cups
Kosher salt
0.60 oz
2 1/4 tsp
Olive oil, divided
4.25 oz
1/2 cup
Gluten-free millet, rinsed
1 lb 5.00 oz
3 1/4 cups
Gluten-free corn masa flour
4.50 oz
1 cup
Yellow onions, finely chopped
2 lb 3.50 oz
6 1/3 cups
Corn, IQF, thawed
1 lb 14.00 oz
4 1/4 cups
Cilantro, fresh, chopped, packed
1.80 oz
3/4 cup
Chamoy Sauce
  1. Pass dry ancho peppers over an open flame of a burner using a pair of tongs; lightly toast for only a few seconds.
  2. Soak peppers in hot water for about 30 minutes; remove stems and seeds.
  3. Place peppers and soaking liquid in blender or food processor; puree until very smooth.
  4. Pass sauce through a fine mesh strainer, cover and refrigerate.
Corn Cakes
  1. Combine water, salt, millet and half the olive oil in a medium heavy saucepan. Bring to a boil over medium heat.
  2. Whisk corn masa flour slowly into the boiling liquid to avoid getting lumps.
  3. Reduce heat to a simmer and cook slowly, stirring frequently to prevent grains from burning and sticking to the bottom of the pan.
  4. Cook 18-20 minutes then turn off heat and cover pan. Let rest for an additional 5 minutes.
  5. Add the remaining olive oil and diced onions to a large sauté pan. Sweat the onions over medium low heat for 5-10 minutes or until onions just start to brown.
  6. Stir the thawed corn kernels into the onions, increase heat to medium and cook for an additional 3 minutes to dry out the corn and get a roasted flavor.
  7. Turn off heat and let onion/corn mixture rest in the pan until the millet is done cooking.
  8. Combine the cooked grains, the vegetables and the cilantro in a medium mixing bowl and blend until the ingredients are evenly distributed.
  9. Portion mixture using a #24 scoop into 1 1/2 oz patties; place on sheet pans lined with parchment paper and press to flatten (spray bottom of a 1/2 cup measuring cup and press down).
  10. Corn cakes can be portioned ahead and frozen or refrigerated and held for up to 24 hours.
  11. Cook the corn cakes for 3-5 minutes per side on a 375°F pre-heated griddle treated with pan-spray (or bake in convection oven at 400°F 4-6 minutes or 7-10 minutes from frozen). Millet and corn kernels should look lightly toasted.

  • Serve as is, with a salad or as a foundation for appetizers. Corn cakes can be cooked ahead and then held refrigerated for up to 24 hours. Re-warm before serving. Warm the Chamoy Sauce to make it easier to drizzle over the corn cakes or serve on the side for dipping.
  • Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
View Recipe Instructions

Nutrition Information

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Serving Size:
2 Corn Patties with 2 oz Chamoy Sauce
Calories
340
Calories from Fat
60
% Daily Value
Total Fat
6g
10%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
460mg
19%
Total Carbohydrate
65g
22%
Dietary Fiber
5g
21%
Sugars
30g
Protein
5g
Vitamin A
30%
30%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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