Fresh Corn Cakes with Avocado Salsa Recipe + a BIG Announcement!
Well, my friends, I have some super amazing news that I have been wanting to share with you and I just don’t think I can contain myself any longer.  It is with great excitement that I announce that my first cookbook will be published in March 2017!  Yippee!!  I so am grateful to the folks at Perseus Books for sharing my desire to help people become healthier by learning how to cook from scratch with whole foods.
The book is currently titled “Fresh Start:  Everything You Need to Know to Start Eating Healthfully Once and for All.”  Since most of  you can’t attend my cooking classes, I am including in this book all the tips and tricks I share with my students, how to prep in advance, the most nutritious foods you should be focusing on, and over 100 incredible, never before published recipes that will make you glow from the inside out.  Details will be forthcoming, but just know I am working hard to create a book that will inspire you to get in the kitchen and get healthy.
In between now and March though, I still have a blog to publish and recipes to share.  I have some looming deadlines, but we all still have to eat this summer!  Today I am posting these fun little corn cakes with avocado salsa.  I make these all the time when I have friends over in the summer.  They’re the perfect hors d’oeuvres to have with drinks, although I also make them as a starchy side for family dinners as well.  My son calls these “corn pancakes” and he can power-eat a dozen with or without salsa.  Speaking of Mr. Picky, he has been at a Spanish-immersion sleep away camp for the last 11 days and I am missing him something awful.  He returns this weekend and I can’t wait to squeeze his finicky face and feed him something better than the Cocopuffs I am sure he has been eating everyday for breakfast.
Whatever I make him will for sure revolve around tomatoes, corn, peaches, basil and fish, and possible all at once.  The season for summer produce is really short, so my goal everyday is to consume at least one of the above.  I am very keen on corn right now.  Have you ever had corn right off the cob?  It’s amazing.  So juicy, sweet, you don’t even need to cook it.  But I’ll take summer corn raw, grilled, boiled, sautéed, on the cob, off the cob, and in a little pancake.
Look how light and fluffy these are. Â You’ll feel like you’re eating a pillow of sweet corn. Â The avocado and tomato salsa are incredible on top, but I have also eaten these for dinner with a quick cherry tomato-basil compote (just check out my Pasta with 5-Minute Cherry Tomato Sauce Recipe.) Â I would eat that for breakfast instead of pancakes with syrup. Â Add in a little feta and those babies will disappear!
You can make the batter ahead of time and keep it refrigerated all day.  Then start cooking up the cakes just before you want to eat them.  Cooked cakes also keep well in a 200 degree oven for up to an hour.
The avocado-tomato salsa adds beautiful freshness, acidity and a touch of heat to contrast the sweetness of the corn.  The pancakes with the salsa remind me a little of my charred corn salad.  Like I said, I’ll find lots of ways to combine my favorite summer foods.  You can serve these with any kind of salsa you want or just a simple dollop of guacamole.  I love these with barbecued chicken, cedar plank grilled salmon or chopped grilled vegetable salad.
I will be busy shooting the cookbook over the next week, so bear with me if my posts are a little shorter. Â You can follow along on Instagram or Facebook to see what is happening behind the scenes. Â You can check out my Snapchats, but I still have no idea what I am doing there besides trying to act like I know what I’m doing there! Â Thank you for joining me here as much as you do. Â I am always so encouraged by your questions, comments and the connections I have made with so many. Â I can’t wait to share this new cookbook with all of you!
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- Tomato and Avocado Salsa:
- 1 large tomato, cored and chopped
- 1 scallion, trimmed and minced
- ½ jalapeno pepper, cored, seded and diced
- 1 Tablespoon chopped fresh cilantro
- garlic clove, minced
- Juice of ½ lime
- ½ teaspoons extra-virgin olive oil
- ½ teaspoons white wine vinegar
- Sea salt and freshly ground black pepper to taste
- 1 avocado, peeled, pitted and diced
- For the Corn Cakes:
- 3 large or 4 medium ears of corn, shucked
- ¾ cup whole wheat pastry flour, spelt flour or gluten-free flour
- ½ cup cornmeal, preferably organic
- ¼ cup diced red onion
- ¼ cup chopped fresh parsley
- 1 teaspoon aluminum-free baking powder
- ½ teaspoon baking soda
- 1 teaspoon sea salt
- pinch of cayenne pepper
- freshly ground black pepper, to taste
- 2 large eggs, lightly beaten
- 2 Tablespoons well-shaken buttermilk or kefir (or 1 Tbs. yogurt + 1 Tbs. milk)
- 2 Tablespoons unsalted butter or coconut oil, melted
- Unrefined olive oil and unsalted butter or ghee for frying
- Preheat oven to 200 degrees. Line a baking sheet with a brown paper bag.
- Make the salsa:
- 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.
- Cut the corn from the cobs into a large bowl and scrape the stripped cobs with the back of a knife (or a spoon) to release the juices into the bowl.
- Place 2 cups of corn kernels into a food processor, and pulse several times, until the corn is slightly pureed but chunky. Transfer back into the bowl with the reserved corn kernels.
- Mix the flour, cornmeal, onion, parsley, baking powder, baking soda, salt, cayenne and pepper with the corn.
- Add the eggs, buttermilk and butter, and stir just to combine. (Do not overmix.)
- Place a large skillet over medium heat until warm Add just enough olive oil and butter to cover the bottom, and heat until sizzling hot.
- One heaping Tablespoon at a time, scoop the batter into the skillet. Flatten if necessary. 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 with fresh salsa.
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59 Comments
We love these!
Didn’t have red onion on hand so used chives from the garden and a bit of onion powder, worked out well.
This will be our go-to recipe during sweet corn season in Michigan!
Great substitutions!
Would these work with almond flower? Any other options instead of brown paper bag as the liner? Happy 4th!
Congratulations!! Clearly your audience awaits!
In addition, I made these corn cakes tonight and everyone raved. So delicious and loved that I could make the batter and mess in the am and easily pull of a yummy dinner. Thank you once again.
So kind of you to say and I love that you made the batter in the morning! So smart!! xo
I made these and they were so yummy! I can see how Mr. Picky could eat quite a few of them. The salsa on top made them extra special. I like corn but didn’t really eat it much. I am appreciating it so much more this summer especially since I found a store in town that sells organic, non-GMO which makes me super happy!
Organic sweet corn is a score! Enjoy it while it lasts!
My husband said “you did it again babe, another great meal”!
Thanks Pamela. And congrats can’t wait for the book.
Thank you, Dana, and nice job!
Beyond excited for this!!! Cannot wait to personally use it and gift it for the holidays! Congratulations!
Thank you, but sadly the book comes out in March!
Woohoo! So excited for you, Pamela – and excited to see the book next spring! Xo
Thanks, Amelia! xo
Great news! I thought you would wait until Mr. Picky was off to college (haha) but I am glad the right time is NOW! I have always known you would be so qualified to be published! What a terrific milestone for you Pamela! Hopefully you will let your long time admirers have first dibs with a ‘love hug’ discount! Your healthy recipes, creative applications for everyday cooking and your photography has always been so vibrant and outstanding! It is – as with all good things – bittersweet- because we love you and are happy for your huge success, but don’t want to share you with the world of book signings etc or have you change our intimate blog site relationship!! I will live vicariously through you (as what you have accomplished is what my youthful dream would have been if there been computers)!
#BJBH North Carolina has been #Following PamelaSalzman 4ever!
What a kind note, Barbara. Thank you so much for your well wishes. And don’t think I haven’t noticed your longtime following of my blog. Not to worry, I have had the book deal for a bit and I have continued to post regularly and will continue to do so. I will not miss a beat here! Big hugs 🙂
Congratulations! You are my go to source nightly for cooking delicious, practical, healthy meals. Happy to support your new endeavor so that you continue to help me feed my family! Can’t wait to order what is sure to be a gorgeous new book! Much continued success, Lisa
That means so much to me, Lisa! 🙂
It’s about time!!! no but seriously I am so happy for you and SO excited. I am ready to pre-order several!! Can’t wait.
You are an angel, Rafaela. Thank you. I hope will come to NY on my book tour and give you a hug!
Fabulous news on the cookbook! Congratulations. Much deserved!
Eek so excited for you and myself cause I can’t wait to finally have your cookbook. I have been waiting for you to get your amazing tips and recipes published. A cookbook omgosh can I say, FINALLY?! Congratulations!! Its going to be amazing! Xx
I knew your book was in the making. So happy for your official announcement!
When does pre-ordering begin? Can’t wait
Very HUGE congratulations!!!!! So exciting and will be a huge hit!!! GROW would be happy to sell them, too!! (If that is possible!?!)
Congrats!!! And it’s about time. Christmas shopping 2017 done and done! Seriously I cannot wait! You share wisdom freely and now it will be shared with all in the beautiful way you do !!! What amazing apron will you wear for the cover ?
Congratulations!! Your blog is the reason I learned to cook and now everyone thinks I’m the chef of the family! I’ve been waiting for years for you to make this announcement and will patiently wait another 9 months. Can’t wait!!
And any thoughts on how to make these vegan? May be a steep request..
Congratulations Pamela! So excited for you and for all of us! I’m sure the book will be as beautiful as you are and so informative too. Can’t wait – How lucky the public will be!
Congrats! What exciting news! Can’t wait to try some of the new recipes.
Congrats! How exciting! Can’t wait to try some of the new recipes. Wonderful news!
Exciting new, Pamela. Congratulations and well deserved.
These look amazing Pamela! ALSO I AM SOOOOO EXCITED for your book. I could not be more happy for you. I CAN’T WAIT. LOVE YOU PAMELA!!!
Thank you, Miranda! Adore you and so appreciate your friendship and support! xoxo
That’s fantastic! Can’t wait to see the final product. Congrats!
Thank you so much, Gisela!
Wonderful news! Congratulations!
Thank you, Michele. I’m really excited!
Congratulations! I’ve been printing out your recipes for a long time! Jane used to love eating at your house way, way back!! Xxoo
Haha! I remember those days! Thank you, Emily!
Congrats!! Great news. Can’t wait for my copy.
🙂 Thanks, Caren!
I am so happy for you! I know the cookbook will be amazing and I can not wait to own a copy. You are so brilliant in the kitchen and everyone should know it. 🙂 Your recipes are the best and I enjoy all the new flavors I have experienced when I have made any of them. Thank you for bringing all this good food to us.
Your feedback always means so much to me, Monica. Thank you for taking the time to so often write to me. I appreciate it so much!
You are so welcome!! You have made my cooking life more exciting 🙂
Congratulations! I love your recipes and they have become the foundation of how I cook at home. Can’t wait to purchase your cookbook for my family and friends! I hope that you come to DC to promote your book. We will be there to cheer you on!
Thank you, Susan! Good to know I have a friend in DC 🙂 !!
Very exciting and well deserved, Pamela! I cannot wait to get my hands on a copy! If I cannot live local (I wish!) to attend your classes, this will be the next best thing!
Thanks, Dina. That’s the idea 🙂
Congratulations on the upcoming book! So happy for you (and for me too)!
Haha, thank you, Mary!
Have been hoping hoping hoping you would publish a cookbook! Now I know what I want for my birthday! Can’t wait!
Awww, thanks Allyson!
So so excited!!!
Me too! Thanks, Melanie!
Congratulations, Pamela! I love your blog and have learned so much from it. I can’t wait to have a cookbook full of your recipes!
And I can’t wait for you to have this book, too! Thanks, Cathy!
Oh Pamela, these look amazing! Can’t wait to try them! And a cookbook, now that is exciting! I cannot wait for it to come out! I will be your first customer!
Cathy, you have been a follower of the blog for so long and I want you to know how much I appreciate that. Thank you for your kind message. xo
I knew it!! Congratulations! Looking forward to owning a copy!
Yay! Thanks for your enthusiasm, Susan!
Is there room for another message of congratulation and indication that we’re all looking forward to
being able to have this book, soon? Good reading and many good tastes ahead. They’ll be wonderful celebrations at book signings and great news of these occasions on your blog. We’re looking forward to your sharing these experiences with us, too. A
Hooray; Auguri e viva Pamela ….
Jo Fusco