Summer Corn Cakes with Tomato & Avocado Salsa

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Summer Corn Cakes with Tomato and Avocado Salsa

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:

  1. 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)
  2. Right before serving mix add the avocado and mix gently.

Summer Corn Cakes 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 Cakes Directions:

  1. Preheat oven to 200 degrees F. Line a baking sheet with a brown paper bag.
  2. 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.
  3. 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.
  4. Add flour, cornmeal, onion, basil, baking powder, baking soda, salt and pepper to the corn. Stir to mix.
  5. Add the eggs, buttermilk and butter, and stir just to combine. (Do not overmix.)
  6. Place a large skillet over medium heat. Add just enough canola oil to barely cover the bottom, and heat until sizzling hot.
  7. 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.
  8. 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.