Corn Cakes with Tomato Avocado Relish

Yield: 12 cakes


For the corn cakes:

3 large ears of corn, shucked

1 cup all-purpose flour

½ cup cornmeal

¼ cup red onion, finely diced

¼ cup thinly sliced fresh basil

1 tsp. baking powder

½ tsp. baking soda

Coarse salt and freshly ground pepper

2 large eggs, lightly beaten

2 tbsp. buttermilk

2 tbsp. unsalted butter, melted

Canola or vegetable oil, for frying

For the relish:

1 large tomato, cored and chopped

1 scallion, minced

1 tbsp. minced fresh basil

1 clove garlic, minced

Juice of half a lime

1½ tsp. olive oil

1½ tsp. white wine vinegar

Coarse salt and freshly ground pepper

1 ripe avocado, pitted and diced

Ranch dressing, for serving (optional)


Cut the corn kernels off of the cobs and place in a large bowl.  Place 2 cups of the corn kernels in the food processor and pulse several times, until the corn is slightly pureed but still chunky.  Scrape the mixture into the bowl with the remaining corn kernels.  Add the flour, cornmeal, onion, basil, baking powder, and baking soda to the bowl.  Season with salt and pepper to taste.  Stir to mix well.  Add the eggs, buttermilk, and butter, and stir just to combine.  

To make the salsa, combine all of the ingredients except the avocado in a medium bowl and mix well to combine.  Cover and refrigerate until ready to serve, up to 2 days.  Just before serving, mix in the avocado.

Place a large skillet over medium heat.  Add just enough oil to barely cover the bottom of the pan and heat until sizzling hot.  Scoop the batter into the skillet a heaping tablespoon at a time, cooking the cakes in batches of 4 or 5 so that they are not touching.  Fry 1-2 minutes per side, until golden brown.  Transfer the cooked cakes to a wire rack and repeat with the remaining batter.  

Serve immediately topped with the relish and drizzled with ranch dressing, if desired.

Printed from Annie’s Eats