The Recipes

Corn Cakes with Grilled Guacamole

Welcome to a Meatless Monday dinner!  I know a lot of people resolve to lose weight and eat better after the new year, so hopefully some of the very veggie-friendly meals I've been posting lately are helping you stay on track.  Me?  My resolution is always to have more fun... more travel, more eating, more drinking, and more friends!

Do you have an interesting resolution to share?  Something I should be resolving to do on One If By Food?


Corn Cakes with Grilled Guacamole


- 1 ear of corn, kernels cut off the cob

- ¼ c. diced onion

- ¼ c. parsley, finely chopped

- 1 T. Dijon mustard

- 1 T. Old Bay seasoning

- 1 t. mayonnaise

- 1 t. Worstershire

- 1 t. capers, chopped

- 1 garlic clove, minced

- 1/3 c. bread crumbs

- Salt

- Pepper

- Blended oil

Heat 1 T. of oil in a small skillet.  Add the onion, season it with salt, and let it soften for 3-4 minutes.  Add in the corn and cook another 2-3 minutes.  Add in the garlic and Old Bay and stir for another minute.  Let the corn mixture cook another 2 minutes then cool it completely.  

Mix the corn mixture with the mustard, mayo, Worstershire, capers, parsley and bread crumbs.  Season with salt and pepper to taste.  Form into 2-3 cakes.

Heat another T. of oil in a skillet.  Add the corn cakes and cook for 2-3 minutes per side; until they are golden brown.  Plate the corn cakes and top with the grilled guacamole (recipe follows).

Grilled Guacamole


- ½ avocado

- ¼ onion, sliced

- ½ heirloom or beefsteak tomato

- ¼ c. cilantro, chopped

- 1 lime, halved

- ½ jalapeno

- Olive oil

- Salt

- Pepper

- Hot sauce to taste (optional)

Drizzle a grill pan with olive oil.  Season the onion and avocado with salt.  Put the onion, avocado, lime and jalapeno on the grill.  Grill each until you get grill marks on each item, removing them as they are cooked.  Let all ingredients cool completely.

Chop the tomato and cilantro.  Put them in a bowl.  Scoop in the avocado.  Dice the onion and jalapeno and add them to the bowl.  Squeeze in the lime halves.  Mix together, mashing the avocado with a fork.  Season with salt and pepper to taste.  Add in the hot sauce if using.  Combine thoroughly.