Corn Cakes with Tomato and Avocado Salsa

We love cakes! Chocolate Cake, Crab Cakes, Banana Pancakes…………….you get the idea. And we have a new favorite at our house as well. These Corn Cakes were fantastic! Right now, I have an abundance of fresh corn just waiting to be used in my garden. It just came on. I’m trying to use it up faster than the racoons can eat it each night though. (Those dirty buggers are enjoying quite a feast each night. Between the 4 deer who call my garden home, and the pesky racoons, my garden gets a tight haircut each night.) Since it is fresh corn season these are the perfect way to use some of your garden produce. I’m planning on making these year round as well. I imagine they’d work out well with frozen corn, if you don’t have access to fresh stuff. I served these as a side dish the other night, but you could make this the main meal, and it would be wonderful. Emma and I were snitching these little cakes as they came out of the pan, and thought they were dang tasty. We instantly new we had a winner.

Corn Cakes with Chopped Tomato and Avocado Salsa

Slightly Lisa-fied, but from “Sara Foster’s Southern Kitchen”

Thanks to Sara! She’s one of my favorite cookbook authors

Makes about 12 large cakes; serves 6 to 8

4 C. FRESH CORN, SHUCKED (don’t worry about cooking it. Just use it raw.)

1 CUP FLOUR

1/2 CUP CORNMEAL

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)

Preheat oven to 200 degrees F. Line a baking sheet with a brown paper bag.

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.

Chopped Tomato and Avocado Salsa

Makes about 2 cups

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

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.

Just before serving, add the avocado, and mix gently.