Preheat your oven to 400 degrees F. Line a sheet pan with parchment paper to ensure the vegetables don’t stick and can roast perfectly.
In a large bowl, toss the diced zucchini and red onion with chili powder, cumin, smoked paprika, and olive oil. Spread the mixture evenly on the prepared sheet pan.
Roast the vegetables for 20 to 25 minutes, or until they are tender and slightly caramelized. This roasting process will enhance their natural sweetness.
While the vegetables are roasting, combine the cherry tomatoes, corn kernels, cilantro, garlic, and lime juice in a large bowl. Mix well and set aside to allow the flavors to meld.
Once the roasted vegetables are done, remove them from the oven and toss them with the tomato mixture. This will add a fresh, vibrant component to the dish.
Next, in a separate bowl, whisk together the corn flour, baking powder, and salt. This mixture forms the base of your cakes.
Add the melted butter, milk, and honey to the dry ingredients, stirring until just combined.
In another bowl, beat the eggs until light yellow and fluffy. Fold the beaten eggs into the corn flour mixture along with the fresh corn kernels. Be careful not to overmix; you want the batter to be light and airy.
Heat a skillet over medium heat and add olive oil. Once hot, drop about 1/4 cup of the batter for each cake onto the skillet. Aim for a round shape about 3 inches in diameter.
Cook until the edges begin to bubble and the bottom is golden brown, about 3 to 4 minutes. Flip the cakes and cook for another 3 to 4 minutes on the other side until browned and cooked through.
To serve, place the Sweet Corn Cakes on a plate and generously top them with the roasted vegetable salsa and a sprinkle of goat cheese. Enjoy!
