Corn Cakes with Tomato and Avocado Salsa

Last night I tried out a new recipe, corn cakes with a tomato and avocado salsa.

The recipe calls for fresh corn, but I just used a can of drained corn. I also do not have a food processor, I desperately need to invest in one, so I used a potato masher to the break apart the whole kernels. Just a little though, I wanted to have some whole kernels for texture. The recipe also calls for cornmeal mix which makes it fluffy and plump up while cooking (there is baking soda and powder in cornmeal mix). It turned out delicious! It is very summery and the salsa pairs perfectly with the warm corn cakes. I will definitely be making it again soon.

Corn Cakes

1 can of corn, 15.25 oz
1 cup all-purpose flour
1/4 cup cornmeal mix (found next to the flour in the baking aisle)
2 tablespoons diced red onion
1 tablespoon dried basil
Sea salt and freshly ground black pepper
1 large egg lightly beaten
2 tablespoons of milk
Canola oil, for frying
Tomato and Avocado Salsa (recipe follows)

Drain the can of corn really well. In a mixing bowl mash the corn lightly either with a fork or potato masher. If you would like a smoother texture, use a food processor and pulse a couple of times. Add the flour, cornmeal mix, diced red onion, basil, salt and pepper. Mix well. In a separate bowl, beat the egg lightly with the milk then add to the corn mixture, mix. Heat a skillet with just a enough oil to create a thin layer on the bottom of the pan. Over medium heat, drop big spoonfuls of the batter into the pan, as they heat up they will flatten and create a round shape. Cook on each side until golden brown, about 4 minutes. The cakes should puff up a little bit. Serve warm with the tomato and avocado salsa. Makes about 6 corn cakes.

Tomato and Avocado Salsa
1 cup of diced tomato
1 ripe avocado, diced
1 teaspoon of lime juice
1 teaspoon of cumin
Sea salt and freshly ground black pepper

Mix all ingredients together, serve immediately over corn cakes. Makes about 2 cups.

Recipe adapted from Ezra Pound Cake


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