As the weather gets warm, I get the urge to eat fresh vegetables.
Maybe it’s because they sit enticingly on displays at the supermarket and fruit stands in nyc, or maybe it’s because I get so thirsty when it’s hot out that I crave juicy things.
Either way, I have no problem giving in to what my body asks for…especially when it’s healthy.
The corn this time of year, specifically, beckons me each time I go to get groceries. I’ve bought it twice in one week now, and although I could eat corn on the cob at every meal, it begs to be made into something else. Plus, I have to think of Nate, who may not enjoy eating the same thing for 3 meals in a row like I do
It just so happens that on my daily perusal of other food blogs, I came across a recipe for fresh corn cakes. Both Nate and I love cornbread, and I figured the sweetness of the corn would make a delicious little cake.
I altered the recipe I found a bit, preferring cilantro to basil. Rather than making a whole salsa, I chopped up some fresh avocado and mixed it with lime juice and some more cilantro and served up some Trader Joe’s salsa on the side. The whole thing came together fairly quickly and can pretty much be made with items in your pantry. In fact, although it may not be quite as fresh tasting, I venture to say that frozen or even canned corn could be used in this recipe for corn cakes all year long.
Although I served these with dinner, they’d be just as well-suited for a summer brunch along with some sausage and bacon.
Fresh Corn Cakes
Adapted from EzraPoundcake
Makes 12-14 cakes
3 ears corn, shucked
1 cup flour
1/2 cup cornmeal (if you can only find cornmeal mix, skip the baking powder)
1/4 cup diced red onion
1/2 cup chopped cilantro
1 tsp baking powder
1/2 tsp baking soda
salt and pepper
2 eggs, lightly beaten
2 Tbsp buttermilk*
2 Tbsp unsalted butter, melted
canola oil for frying
Preheat oven to 200 degrees. Line a baking sheet with tin foil.
Cut the corn from the cobs into a large bowl, and scrape the stripped cobs wit hthe back of a 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, cilantro, 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 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 avocado tossed with lime and cilantro.
*If you don’t have buttermilk, mix 2 Tbsp milk with 1 tsp vinegar and let sit 5 min or until slightly curdled