Summer Corn Cakes with Chopped
Tomato and Avocado Salsa
The contrasting flavors, textures, and colors make this vibrant summertime dish a feast for the eyes as well as the mouth. It is tops served with a fried egg for breakfast, and you can turn it into a filling lunch or dinner by scattering the cakes with grilled shrimp or chicken breast.
MAKES ABOUT 1 DOZEN CAKES / SERVES 6 TO 8
3 ears corn, shucked
1 cup all-purpose flour
½ cup yellow cornmeal
¼ cup diced red onion
¼ cup thinly sliced fresh basil
1 teaspoon baking powder
½ 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
Preheat the oven to 200°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 to release the juices into the bowl.
Place 2 cups of the corn kernels in a food processor or blender and pulse several times, until the corn is slightly pureed but still chunky. Scrape into the bowl with the remaining corn kernels and add the flour, cornmeal, onion, basil, baking powder, baking soda, and salt and pepper to taste and 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 or 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.