Corn Cakes with Tomato Avocado Salsa

I guess I ran out of lines on my recipes page but am not done sharing recipes! I will post them as a daily post instead now.

I have for months and months collected recipes (well, the photos that look so good!) off Pinterest and had yet to open up one of the photos to view a recipe. I decided last week I was going to make one.

I chose the first one that sounded super good.

I made Corn Cakes with Tomato Avocado Salsa.

The salsa was so yum that I could’ve ate it right out of the bowl with a spoon! (Healthy snack?)

The corn cakes were not as sweet as I thought they would be. I think I was comparing it to the blob of sweet corn relish you get on your plate at Chevy’s. They were good though and it’s said they would also be good warmed up the next day with maple or berry syrup, making them sweet for breakfast.
1 avocado, halved, pitted, peeled and cut into small diced pieces

2 large tomatoes, cut into medium diced pieces and lightly salted

2 scallions, sliced thin

2 tablespoons fresh cilantro, chopped

1 garlic clove, minced

1 tablespoon lime juice

salt and pepper
3 ears corn, kernels cut from cob

1 cup cornmeal, divided

2 tablespoons vegetable or canola oil

1 large egg

1/2 cup all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt
For the salsa, mix all ingredients, including a generous sprinkling of salt and pepper; set aside.

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Meanwhile process corn kernels from 2 ears of corn in a food processor to a juicy puree.

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Transfer to a medium saucepan over medium heat. Stir in 1/2 cup cornmeal and cook to a very thick pasty mush.

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Remove from heat and whisk in 1/2 cup water, then the oil, egg, and finally the kernels from the remaining ear of corn; set aside.

Mix remaining 12 cup cornmeal with the flour, baking powder, and salt in a medium bowl. (Note: Wet ingredients can be refrigerated and dry ingredients can be set aside over night.)

When ready to cook cakes, heat a griddle over two burners at medium heat; brush lightly with oil. Stir wet ingredients into dry to form a firm batter.

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Depending on the corn’s moisture level, you may need to add water, a tablespoon at a time, until dough is soft and spoonable, but not pourable.

Working in batches, spoon batter onto the hot griddle in 1/4 cup portions. Cook, turning only once, until golden brown on both sides, about 5 minutes total.

Serve warm with the tomato avocado salsa.

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