Summer Corn Cakes with Chopped Tomato and Avocado Salsa

Name: Summer Corn Cakes with Chopped Tomato and Avocado Salsa
Yield: makes about 1 dozen cakes / serves 6 to 8
Ingredients: 3 ears corn, shucked; 1 cup all-purpose flour; 1/2 cup yellow 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); 1 large tomato, cored and chopped; 1 scallion, trimmed and minced; 1/2 jalapeño pepper, cored, seeded, and diced; 1 tablespoon chopped fresh cilantro; 1 tablespoon chopped fresh basil; 1 garlic clove, smashed and minced; Juice of 1/2 lime; 1 1/2 teaspoons extra-virgin olive oil; 1 1/2 teaspoons white balsamic vinegar or white wine vinegar; Sea salt and freshly ground black pepper; 1 avocado, peeled, pitted, and diced; (makes about 2 cups)

December 14, 2011

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 notes

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