I’ve got corn comin’ out my ears! I’ve made corn chowder, corn salsas and salads, creamed corn, and after seeing a few recipes for corn fritters and cakes, I wanted to try my hand at those too. We looked at a bunch of recipes across the web, but ended up modifying Mom’s corn cake recipe (which calls for canned creamed corn) to work with fresh instead. The tomato-avocado salsa we saw on Ezra Pound Cake! inspired us. While we enjoyed these corn cakes for breakfast, they’d make a fantastic lunch or dinner too.
My tastes run savory–I’d choose a slice of pizza over a wedge of cake any day–so I thought I’d always pair the sweet corn cakes with savory salsa. But the other night Andy was still hungry after dinner, so I reheated the leftover corn cakes and doused them in Lyle’s Golden Syrup. In that moment, I definitely preferred them sweet and imagined making them for breakfast. Often.
Corn Cakes With Tomato Avocado Salsa
Makes 12 cakes, serving 4
These corn cakes can be served sweet or savory. Replace the salsa with things like syrup and diced fruit or mixed berry sauce.
*If you’re lucky enough to have a mix of tomatoes, just dice up enough to measure 2 cups.
1 avocado, halved pitted, peeled, and cut into small diced
2 large tomatoes cut into medium dice and lightly salted *
2 scallions, sliced thin
2 tablespoons chopped fresh cilantro
1 garlic clove, minced
1 tablespoon lime juice
Salt and pepper
3 ears corn, kernels cut from cob
1 cup cornmeal, divided
2 tablespoons vegetable or canola oil
1 large egg
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
For the salsa, mix all ingredients, including a generous sprinkling of salt and pepper; set aside.
Meanwhile process corn kernels from 2 of the ears in a food processor to a juicy puree; transfer to a medium saucepan over medium heat. Stir in 1/2 cup of cornmeal and cook to make a very thick pasty mush. Remove from heat, whisk in 1/2 cup water, then the oil, then the egg, and finally the kernels from the remaining ear of corn; set aside.
Mix remaining 1/2 cup of cornmeal with the flour, baking powder, and salt in a medium bowl. (Wet ingredients can be refrigerated and dry ingredients can be set aside overnight.)
When ready to cook cakes, heat a griddle over two burners at medium heat; brush lightly with oil. Stir wet ingredients into dry to form a firm batter. Depending on corn’s moisture level, you may need to add water, a tablespoon at a time, until dough is soft and spoon-able, but not pourable.
Working in batches, spoon batter onto the hot griddle in 1/4-cup portions. Cook, turning only once, until golden brown on both sides, about 5 minutes total. Serve warm with Tomato-Avocado Salsa.