Fresh Corn Cakes With Avocado Salsa Recipe
Serves: 18-20 cakes
  • 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
  1. Preheat oven to 200 degrees. Line a baking sheet with a brown paper bag.
  2. Make the salsa:
  3. 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.
  4. Just before serving, add the avocado, and mix gently.
  5. 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.
  6. 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.
  7. Mix the flour, cornmeal, onion, parsley, baking powder, baking soda, salt, cayenne and pepper with the corn.
  8. Add the eggs, buttermilk and butter, and stir just to combine. (Do not overmix.)
  9. 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.
  10. 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.
  11. 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.
Recipe by Pamela Salzman at