Summer Corn Cakes with Tomato and Avocado Salsa

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Adapted by Ezra Pound Cake from Sara Foster’s Southern Kitchen.

Salsa Ingredients:

  • 1 large tomato, cored and chopped
  • 1 scallion, trimmed and minced
  • 1/2 jalapeno pepper, cored, seeded and minced
  • 1 Tablespoon fresh chopped basil
  • 1 Tablespoon fresh chopped cilantro
  • 1 garlic clove, minced
  • Juice of 1/2 lime
  • 1 1/2 teaspoons olive oil
  • 1 1/2 teaspoons white wine vinegar
  • 1 avocado, peeled, pitted and diced
  • salt and pepper

Salsa Directions:

  • Place all of the ingredients except the avocado in a bowl and stir to mix.  Store in an airtight container in the fridge until ready to use. (Up to two days)
  • Right before serving mix add the avocado and mix gently.

Summer Corn Cake Ingredients:

  • 3 ears of corn, husked
  • 1 cup all purpose flour
  • 1/2 cup cornmeal
  • 1/4 cup diced onion
  • 1/4 cup thinly sliced fresh basil
  • 1 tea baking powder (omit if using a cornbread mix)  
  •  1/2 tea baking soda (omit if using a cornbread mix)
  • salt & pepper
  • 2 large eggs, lightly beaten
  • 2 Tablespoons buttermilk
  • 2 Tablespoons unsalted butter, melted
  • Canola oil

Summer Corn Cake Directions:

  • Preheat oven to 200 degrees F. Line a baking sheet with a brown paper bag.
  • Cut the corn from the cobs into a large bowl, and scrape the stripped cobs with the back of the knife (or a spoon) to release the juices into the bowl.
  • Place 2 cups of the corn kernels into a food processor, and pulse several times, until the corn is slightly pureed but still chunky. Scrape into the bowl with the remaining corn kernels.
  • Add flour, cornmeal, onion, basil, baking powder, baking soda, salt and pepper to the corn. Stir to mix.
  • Add the eggs, buttermilk and butter, and stir just to combine. (Do not overmix.)
  • Place a large skillet over medium heat. Add just enough canola oil to barely cover the bottom, and heat until sizzling hot.
  • One heaping tablespoon at a time, scoop the batter into the skillet. Cooking in batches of 4 to 5 to avoid overcrowding, fry the cakes 1 to 2 minutes per side, until golden brown.
  • Drain on the lined baking sheet, and place in the oven to keep warm while cooking the remaining corn cakes. Serve warm topped with a heap of Chopped Tomato and Avocado Salsa.