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.
Recipe information
Yield
makes about 1 dozen cakes / serves 6 to 8
Ingredients
Chopped Tomato and Avocado Salsa
Preparation
Step 1
Preheat the oven to 200°F. Line a baking sheet with a brown paper bag.
Step 2
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.
Step 3
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.
Step 4
Place a large skillet over medium heat, add just enough canola oil to barely cover the bottom, and heat until sizzling hot (see Know-how, page 100). 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.
Chopped Tomato and Avocado Salsa
Step 5
Place the tomato, scallion, jalapeño, cilantro, basil, garlic, lime juice, olive oil, vinegar, and salt and black pepper to taste in a bowl and stir to mix. Refrigerate in an airtight container until ready to serve, or for up to 2 days. Just before serving, add the avocado and mix gently.
