I have a habit of trying new recipes and it's often just a different version of something I've already made before. That was the case last night with the corn cakes we made to go along with some grilled chicken.
Tasting of summer which is rather appropriate since it is still in the 90's here, even though the calendar says we're supposed to be almost a month into fall, these cakes are really more of a fritter with a do-nut like interior made of a combination of flour and corn meal along with ground corn kernels, red onion, basil and a touch of jalapeno. While they're ok in their own right, the fresh tomato and avocado salsa really makes 'em sing.
Notice I said they were alright and they are - really a great side dish and they'd make a super appetizer too so here's the recipe anyway, but we decided that if we're having "corn cakes", we'll take this one with or without the clams any old day of the week because they're more about the corn and less about the cake. Just sayin'.
Corn Cakes with Chopped Tomato and Avocado Salsa (Adapted from Sara Foster’s Southern Kitchen)
1 cup all-purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
Sea salt and freshly ground black pepper
2 eggs, beaten
2 tablespoons well shaken buttermilk
2 tablespoons melted butter
2 cups frozen corn kernels, defrosted
1/4 cup diced red onion
1/4 cup chopped fresh basil
1/2 jalapeno, minced
Oil for frying
In a small bowl, whisk together flour, cornmeal, baking powder, baking soda, salt and pepper and set aside. In another bowl beat eggs, buttermilk and butter together. Set aside.
Using an immersion blender or food processor, puree 1-1/2 cups of corn kernels until coarsely chopped. Add remaining corn kernels along with red onion, basil and jalapeno. Add dry ingredients and mix gently to combine. Add wet ingredients and mix together until just combined. Do not over mix.
Heat a large skillet with a quarter inch of vegetable oil in the bottom. When sizzling, drop in batter (I used a cookie scoop) and flatten with a fork. Fry 6 at a time for approximately 1 to 2 minutes per side until golden brown and firm to the touch. Do not crowd the pan. Drain on paper towels. Keep cakes warm in a low oven until serving time. Serve with salsa.
Tomato Avocado Salsa
1 large tomato, cored and chopped
1 green onion, minced
1/2 jalapeno pepper, minced
1 tablespoon chopped fresh basil
1 tablespoon chopped cilantro
1 garlic clove, minced
Juice of 1 lime
1-1/2 teaspoons olive oil
1-1/2 teaspoons white vinegar
1 avocado, peeled, pitted and diced
Place ingredients into a bowl and stir to mix. Place avocado pit into center of bowl, and refrigerate air tight until serving time. Remove pit before serving.