Summer Corn Cakes With Tomato Avocado Salsa

You might remember WayWay posting this recipe a few weeks ago. I think we both made it the same night! I originally saw it on Pinterest but then realized I own the cookbook it was from. It comes from Sara Foster's Southern Kitchen and if you don't own a Sara Foster Cookbook you should. I own all 4 of her books and they are my absolute favorite cookbooks. She opened a restaurant called Fosters Market in Chapel Hill that was my favorite place to eat while I was in college. It was always filled with the best salads, homemade breads, dips and sandwiches. I still dream about that place now that I no longer live in Chapel Hill but her first cookbooks are filled with all the recipes from there.

This is the perfect light and refreshing Summer dinner. I made them one night when Matt was working late because he all know he hates meatless meals. It was delicious and if you wanted to add meat I think it would be killer with grilled shrimp or some fresh crabmeat. The avocado relish really made the cakes. It was the perfect combo of flavors and paired wonderfully with the corn cakes. Two cakes plus some white wine equals the perfect summer dinner!

Summer Corn Cakes with Chopped Tomato and Avocado Salsa

Adapted from “Sara Foster’s Southern Kitchen”

Makes about 12 large cakes; serves 6 to 8

3 ears corn, shucked

1 cup all-purpose flour

1/2 cup cornmeal (If you can only find cornmeal mix, skip the baking powder.)

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)

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

2.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.

3.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.

4.Add flour, cornmeal, onion, basil, baking powder, baking soda, salt and pepper to the corn. Stir to mix.

5.Add the eggs, buttermilk and butter, and stir just to combine. (Do not overmix.)

6.Place a large skillet over medium heat. Add just enough canola oil to barely cover the bottom, and heat until sizzling hot.

7.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.

8.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.