Ingredients

• 1 cup frozen corn, from about 2 ears if using fresh
• 7 tbsp applesauce, unsweetened
• 1 tbsp vegan butter
• 1 tsp sugar
• pinch salt
• 1/2 cup masa harina (corn flour)

Directions

1. Preheat oven to 400°. In a small saucepan melt the 1 tbsp butter. Add the applesauce and stir until well combined. Remove from heat.
2. Place corn in a food processor and pulse until coarsely chopped. Add the applesauce/butter mixture, sugar and salt. Process until well combined. The mixture should be fairly chunky.
3. Dump corn mixture into a medium-large mixing bowl. Add masa harina and mix well.
4. Separate the dough into 6 even pieces and shape into balls. The mixture will be wet, but still manageable. Place the shaped balls onto a baking sheet lined with parchment paper lightly coated with cooking spray. Using the bottom of a glass flatten the balls into cakes. I wet the bottom of the glass before flattening each ball to prevent the dough from sticking.
5. Bake for 10 minutes. Flip cakes and cook for another 3 minutes.

Pico De Gallo

• 1 tomato, diced
• 1 tbsp onion, diced
• 1 tbsp cilantro, chopped
• 1 garlic clove, minced
• salt and pepper to taste
• 1/2 lime, juiced

Combine all ingredients in a bowl and mix until combined.

Guacamole

• 1 avocado, mashed
• 1/2 tomato, diced
• 1 tbsp onion, diced
• 1 tbsp cilantro, chopped
• 1 garlic clove, minced
• 1/2 tsp jalapeno, seeded, finely diced (optional)
• salt and pepper to taste
• 1/2 lime, juiced

Combine all ingredients in a bowl and mix until combined.

Salsa Verde

• 4 tomatillos, quartered
• 4 oz mild green chilies
• 2 tbsp onion, diced
• 2 tbsp cilantro, chopped
• 1 garlic clove, minced
• 1/2 tsp jalapeno, seeded, finely diced (optional)
• 1 tsp cumin
• salt and pepper to taste

Combine all ingredients in a blender and blend until smooth.

Credit: Inspired by this recipe. I made several changes to reduce the calorie and fat content to make it more healthy.