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Summer Corn Cakes with Chopped Tomato and Avocado Salsa

June 3, 2011

This recipe screams summer, doesn’t it?  All these great summer veggies packed into one recipe that feels really Southern,

summer corn cakes

rich and decadent…but isn’t really that bad.  I found Sara Foster recipe on one of my favorite blogs, Ezra Pound Cake, and knew I had to make it for a friend.  I served it with some of the fresh field peas from the market and it was a great dinner.  This recipe serves about 6-8, unless you start eating the cakes on their own like I did, and in that case, it serves 4 generously.


For the corn cakes:

3 ears corn, shucked

1 c all-purpose flour

1/2 c yellow cornmeal

1/4 c diced red onion

1/4 c thinly sliced fresh basil

1 t baking powder

1/2 t baking soda

Sea salt and freshly ground black pepper

2 large eggs, lightly beaten

2 T well-shaken buttermilk

2 T unsalted butter, melted

Canola oil, for frying

For the Chopped Tomato and Avocado Salsa:

1 large tomato, cored and chopped

1 scallion, trimmed and minced

1/2 jalapeno pepper, cored, seeded and diced

1 T chopped fresh basil

1 T chopped fresh cilantro

1 garlic clove, minced

Juice of 1/2 lime

1 1/2 t extra-virgin olive oil

1 1/2 t white wine vinegar

Sea salt and freshly ground pepper

1 avocado, peeled, pitted and diced


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.)

Meanwhile, prepare the salsa by placing 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.  Just before serving, add the avocado, and mix gently.

To cook the corn cakes, place a large non-stick or cast iron skillet over medium heat. Add just enough canola oil to barely cover the bottom, or spray pan with cooking spray, and heat until sizzling hot.

Scoop 1/4 cup the batter into the skillet and spread it into a cake the size of an English muffin.  Repeat until you have about 4 to 5 cakes in the pan, but no more to avoid overcrowding.  Fry the cakes for about 3 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 the salsa.


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