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–+ -20 cakes
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5 from 8 votes

Fresh Corn Cakes With Avocado Salsa Recipe

Servings: 18 -20 cakes
Author: Pamela, adapted from "Sara Foster's Southern Kitchen"

Ingredients

  • 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
  • 3/4 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

Instructions

  • 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.