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Summer Corn Cakes with Avocado and Tomato Salsa

September 6, 2011
Summer Corn Cakes with Avocado and Tomato Salsa

Summer Corn Cakes with Avocado and Tomato Salsa

 

It went from about 84 degrees to 62 degrees in a matter of minutes.  I went from tank tops and shorts to long pants and hoodies!  I don’t mind the drop in temperature, though.  The only sad part about the summer ending is the lack of delicious summer produce that is available to us — how I will miss the fresh herbs, avocados, corn, berries, nectarines and TOMATOES!  They’ve been especially fantastic this year, and the ones out of our garden really have been out of this world.  Oh well, bye bye to all that, and hello to fall flavors.

But wait … before fall gets the best of us, Marc and I made this delicious dinner, using the best of the remaining summer flavors.  It’s a bit putzy and maybe not the best for a busy weeknight, but if you have a little time and a little ambition, this dish is sure to please.

 

Summer Corn Cakes with Avocado and Tomato Salsa

from Ezra Pound Cake

  • 3 ears corn, shucked, or about 2 1/4 c. frozen corn kernels
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal (If you can only find cornmeal mix, skip the baking powder.)
  • 1/4 cup diced red onion
  • 1/4 cup thinly sliced fresh basil
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Sea salt and freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 2 tablespoons well-shaken buttermilk
  • 2 tablespoons unsalted butter, melted
  • Canola oil, for frying
  • Chopped Tomato and Avocado Salsa (recipe follows)
  1. Preheat oven to 200 degrees F. Line a baking sheet with parchment paper.
  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 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.
  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 3 – 4 to avoid overcrowding, fry the cakes 1 to 2 minutes per side, until golden brown.  You may need to turn the pan down a bit, to make sure the inside cooks thoroughly.  This will make about 12 cakes.
  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.

 

Avocado and Tomato Salsa

  • 1 large tomato, cored and chopped
  • 1 scallion, trimmed and minced
  • 1/2 jalapeno pepper, cored, seeded and diced
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh cilantro
  • 1 garlic clove, minced
  • Juice of 1/2 lime
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 1/2 teaspoons white wine vinegar
  • Sea salt and freshly ground pepper
  • 1 avocado, peeled, pitted and diced
  1. Place all of the ingredients (except the avocado) in a bowl, and stir to mix. Refrigerate in an airtight container until ready to serve, for up to 2 days.
  2. Just before serving, add the avocado, and mix gently.
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