I saw this recipe for mini corn cakes on Pinterest and had to try them. They did not dissapoint! They are a perfect summertime meal- quick, easy and fresh tasting. Works well for lunch or dinner and freeze great for when you're really in a hurry. And it's a very forgiving recipe, the first time I was talking on the phone and accidentally put 2 cups of milk rather than 2 tablespoons! They were super thin pancakes, but still tasted fabulous ;)
Summer Corn Cakes with Avocado Salsa
3 ears of corn, shucked and cut from the cob
1 cup of whole wheat flour
1/2 cup organic cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt (or to taste)
1/2 teaspoon pepper
1/4 cup diced red onion (or green onion)
1/4 cup fresh chopped basil
2 large eggs
2 tablespoons milk or buttermilk
2 tablespoons melted butter
bacon grease or butter for frying
Avocado Salsa
2 tomatoes, diced
2 avocados, diced
1 lime (or lemon)
1 T red onion (or green onion)
1 T fresh chopped cilantro
1 clove garlic, minced
sea salt & pepper to taste
Make the avocado salsa by chopping all ingredients, stirring together and setting aside.
You can make the corn cakes in a food processor or by hand. If you choose to use a food processor, pulse the corn, onion and basil first, then stir in other ingredients pulsing gently so that it's still got texture- you don't want it to be completely smooth.
Otherwise, chop the corn into small bits (a food chopper works great).
In a medium sized bowl mix together flour, cornmeal, baking powder, baking soda, salt and pepper. Stir in corn, onion and basil until well mixed. Add eggs, milk and butter and stir just until combined (will resemble thick pancake batter).
Heat bacon grease or butter over medium low heat. Pour a circle of pancake batter into the pan and fry until golden brown. Flip and continue cooking until both sides are golden and batter is fully cooked (just like cooking pancakes).
Serve warm with avocado salsa.
Makes 8-10 medium-sized cakes.
*Recipe modified from Ezra Pound Cake
