Serves 8-12
4 cups fresh or frozen and thawed corn kernels
1 cup flour
1/2 cup corn meal
1/4 cup minced red onion
1/4 thinly sliced fresh basil
1 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs lightly beaten
1/4 cup buttermilk
2 tablespoons melted butter or margarine
salt and pepper to taste
canola oil for cooking
avocado salsa-below
Preheat the oven to 200. Line a rimmed baking sheet with paper towel and set aside. In the bowl of a food processor, place 2 cups of the corn kernels and pulse until you have a chunky paste. Pour into a large bowl and add the remaining corn kernels, flour, corn meal, onion, basil, baking powder and baking soda, salt and pepper. Stir to combine. Add the eggs, buttermilk and melted butter or margarine and stir until ingredients are just combined. Do not overmix. Heat a non stick griddle or large skillet over medium heat. Pour a small amount of oil on the bottom and spread around. Using an ice-cream scoop, place scoops of batter onto the griddle or pan. Flatten the batter our into a pancake. Cook 2-3 minutes on each side or until both sides are brown and crispy. Place finished cakes onto the baking sheet and place in the oven to keep warm. Continue making corn cakes until all the batter is used.
3 ripe avocados
1/4 cup red onion
1 pint cherry tomatoes
juice of 1 lemon
1 clove garlic
salt and pepper
couple dashes of tabasco sauce-optional
Cut the avocados in half and remove the pit. With a sharp knife, score each half into squares. Using a spoon scoop the flesh out of its skin and place in a medium bowl. Place the cherry tomatoes, the onion and the garlic in the bowl of a food processor and pulse until chunky. Add that to the avocados. Season with salt and pepper, lemon juice and tabasco. Stir to combine. Spoon some of the salsa over each serving of corn cakes.
No comments:
Post a Comment