Roasted Corn Cakes with Tomato Avocado Salsa
I know that it is now, technically, October…however, Los Angeles is not behaving that way and therefore I feel completely justified cooking like it is still seriously summer…as in triple digits! Also…I wasn’t joking when I said we have been on a serious corn and tomato kick – and this recipe uses both!
I first stumbled on this recipe through Pinterest (you can follow @lizfisch) and then I happened to have everything in the house to whip up a batch. The best part is that the source of the pin is easy to find. Thanks to EzraPoundCake for posting the recipe, which actually comes from “Sara Foster’s Southern Kitchen“. I made a few changes to the recipe from EzraPoundCake, including roasting the corn before shucking and not adding any jalapeno peppers (didn’t have any on hand…and as previously discussed…I can’t take the heat!) to the tomato salsa.
3 ears of corn, shucked and roasted
1 cup flour
½ cup cornmeal
¼ cup diced red onion
¼ cup thinly sliced basil
1 tsp. baking powder
½ tsp. baking soda
kosher salt and fresh ground black pepper
2 eggs, lightly beaten
2 tbsp. well-shaken buttermilk
2 tbsp. unsalted butter, melted
Canola oil for frying
Chopped Tomato & Avocado Salsa (recipe follows)
Preheat oven to 200 degrees F. Line a baking sheet with a brown paper bag or paper towels.
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.
I find the easiest way to do this is to set a small bowl upside down in a larger bowl and use the smaller bowl as the base for the cob. The kernels tend to fly all over the place as you are cutting them off and you can maximize the stability of the cob while also catching the majority of the kernels.
Place 2 cups of the corn kernels into a food processor, and pulse several times, until the corn is slightly puréed 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
1-2 pints of cherry tomatoes, halved or quartered
1 scallion, minced and trimmed
1 tbsp. chopped fresh basil
1 tbsp. chopped fresh cilantro
1 garlic clove, minced
juice of ½ lime
1½ tsp. extra-virgin olive oil
1½ tsp. white wine vinegar
kosher or sea salt and fresh-ground black pepper
1 avocado, peeled, pitted and cubed
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.
Once you’ve got everything ready to go, stack two corn cakes on a plate and top with salsa, garnish with more of the freshly chopped herbs, sliced scallions or minced red onion…any or all of them will do.
Anyone still hanging onto summer favorites out there? Anyone…? Bueller…?
Okay, I’ll make a promise…I’ll move on to fall dishes, as soon as the LA cools off a bit…I’m not asking for much…let’s say, highs in the 70’s? Until then, I consider it summer!