Corn Cakes with Tomato Avocado Salsa

corncakes

Ingredients:

Cakes:

3 ears corn
1 cup all purpose flour
1/2 cup cornmeal
1/3 cup red onion, diced
1/3 cup fresh basil, chopped
1 tsp baking powder
1/2 tsp baking soda
kosher salt and fresh black pepper, to taste
2 eggs, lightly bean
2 tbsp buttermilk
2 tbsp unsalted butter, melted
canola oil

Salsa:

1 large tomato, seeds removed, chopped
1 scallion, chopped
1/2 jalapeno, diced
1 tbsp fresh basil, chopped
1 tbsp fresh cilantro, chopped
1 clove of garlic, pressed
juice of 1/2 lime
1 1/2 tsps extra virgin olive oil
1 tsp white wine vinegar
kosher salt and fresh black pepper, to taste
1 ripe avocado, chopped

Directions:
1) You can go ahead and make the salsa if you’d like. Refrigerate it for an hour or two. The lime should help the avocado not to brown! Mix all of the salsa ingredients in a bowl and gently stir to combine.
2) For the corn cakes, start by preheating your oven to 200. Line a baking sheet with foil and spray lightly with pam (you’ll place the fried cakes on the sheet and keep warm in the oven.)
3) Shuck the corn, then cut the kernels off the cobs into a large bowl. With the back of your knife, scrape down the sides of the corn to get some of the corn juice into the bowl (this helps make the cakes a little more moist.)
4) Place half of the kernels into a food processor and slightly puree. Add back to the bowl with the rest of the kernels.
5) Add the flour, cornmeal, onion, basil, baking powder, baking soda, salt, and pepper to the corn. Stir together.
6) Add lightly beaten eggs, buttermilk, melted butter, and stir to combine. Be careful not to over mix.
7) Heat canola oil in a large skillet over medium heat. Put just enough oil in to cover the bottom. Let sit for a few minutes so it gets really hot.
8) Take one very heaping tablespoon of corn cake mix at a time, and drop into the skillet. Cook about 4 at a time, 1 minute per side, until golden brown. Remove cakes to baking sheet to keep warm.
9) Repeat with remaining batter. Serve hot, topped with tomato and avocado salsa!

 

 

 

 

Adapted from Ezra Poundcake.

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