Poblano Corn Cakes with a Chipotle-Lime Drizzle


  • For the Corn Cakes:
  • 4 cups sprouted brown rice, steamed
  • 2 poblano peppers, chopped
  • 1 large pasture-raised egg
  • 1/3 cup coconut or gluten-free oat flour
  • 3 TB avocado oil
  • 1 cup grilled corn
  • 2 organic scallions, grilled whole for garnish/plating
  • For the Chipotle-Lime Drizzle:
  • 2/3 cup organic whole sour cream or whole milk Greek yogurt
  • 1 chipotle pepper, diced
  • 1 TB adobo sauce (it comes from the can of chipotles)
  • 1 organic lime, zested & juiced
  • sea salt, to taste


  1. Preheat the oven to 350 degrees F.
  2. Chop the poblano peppers and the corn off of the ear- place in a skillet over medium heat, drizzle with 2 tsp avocado oil, and cook until browned.
  3. Steam the rice or use the Annie Chun's pre-made sprouted brown rice bowls. Mix the rice, egg, flour, corn, & peppers in a bowl- mix well.
  4. Form into patties (as large or small as you like) and, using the remaining oil- cook until browned on both sides, set aside on a parchment-lined baking sheet and keep cooking them in batches.
  5. Grill the scallions in the skillet
  6. Bake the cakes for 8-10 minutes.
  7. Meanwhile make the chipotle-lime drizzle by combining all ingredients in a small bowl, set aside.
  8. Serve with lime wedges, grilled scallion slices on top, and the chipotle-lime drizzle!
RecipesAshley Pettit