I followed this recipe to a "T" until it came down to the salsa, where I took my own spin on things. These little fried corn cakes were insanely delicious, and the salsa piled on top took things to a whole new level of deliciousness. I just had to share...
(see those cute little tomatoes? they came right out our garden! the basil and jalapenos too!)
- 3 ears corn, shucked
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/4 cup diced red onion
- 1/4 cup thinly sliced fresh basil
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Sea salt and freshly ground black pepper
- 2 large eggs, lightly beaten
- 2 tablespoons well-shaken buttermilk
- 2 tablespoons unsalted butter, melted
- Canola oil, for frying (I used olive oil)
- Preheat oven to 200 degrees F. Line a baking sheet with a brown paper bag.
- Cut the corn from the cobs into a large bowl, and scrape the stripped cobs with the back of the knife (or a spoon) to release the juices into the bowl.
- Place 2 cups of the corn kernels into a food processor, and pulse several times, until the corn is slightly pureed but still chunky. Scrape into the bowl with the remaining corn kernels.
- Add flour, cornmeal, onion, basil, baking powder, baking soda, salt and pepper to the corn. Stir to mix.
- Add the eggs, buttermilk and butter, and stir just to combine. (Do not overmix.)
- Place a large skillet over medium heat. Add just enough canola oil to barely cover the bottom, and heat until sizzling hot.
- One heaping tablespoon at a time, scoop the batter into the skillet. 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 topped with a heap of Chopped Tomato and Avocado Salsa.