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Healthy Summer Corn Cakes with Hearts of Palm

Healthy Summer Corn Cakes | Healthy Helper @Healthy_Helper An easy, healthy Summer Corn Cake recipe that's vegan and gluten-free. Baked instead of fried, these soft cakes are low-fat, oil-free, and totally unique from the inclusion of exotic Hearts of Palm. Enjoy as a meatless main dish or a plant-based side all season long.

5 from 3 reviews


  • 1 tbsp coconut oil
  • 2 cans of sweet corn
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped green bell pepper
  • One 15-ounce Reese sliced hearts of palm—drained and finely chopped
  • 2 teaspoons Trader Joes 21 Salute Seasoning
  • 2 tablespoons chopped flat-leaf parsley, chopped
  • 2 teaspoons Dijon mustard
  • 1/4 cup coconut flour
  • Salt
  • Freshly ground pepper


  1. Preheat oven to 350. In a nonstick skillet, heat the 1 tablespoon of oil. Add the corn, hearts of palm, onion and bell pepper and cook over high heat until crisp-tender, 4 minutes. Scrape 1 cup of the mixture into a food processor and pulse to a coarse puree.
  2. In a bowl, place veggie mixture along with the seasoning, parsley, mustard and the 1/4 cup of coconut flour. Season lightly with salt and pepper and stir until evenly moistened.
  3. Line a baking sheet with parchment paper. Scoop scant 1/4-cup mounds of the vegetable mixture and transfer to the baking sheet.
  4. Bake mounds for 30 minutes. Serve hot.