Corn Cakes With Tomato Avocado Salsa
Serves: Makes 12 cakes, serving 4
Tomato-Avocado Salsa
  • 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
Corn Cakes
  • 3 ears corn, kernels cut from cob
  • 1 cup cornmeal, divided
  • 2 tablespoons vegetable or canola oil
  • 1 large egg
  • ½ cup all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  1. For the salsa: mix all ingredients, including a generous sprinkling of salt and pepper; set aside.
  2. For the corn cakes: 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 ½ cup of cornmeal and cook to make a very thick pasty mush. Remove from heat, whisk in ½ cup water, then the oil, then the egg, and finally the kernels from the remaining ear of corn; set aside.
  3. Mix remaining ½ 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.)
  4. 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.
  5. Working in batches, spoon batter onto the hot griddle in ¼-cup portions. Cook, turning only once, until golden brown on both sides, about 5 minutes total. Serve warm with Tomato-Avocado Salsa.
1. These corn cakes can be served sweet or savory. Replace the salsa with things like syrup and diced fruit or mixed berry sauce.
2. If you're lucky enough to have a mix of tomatoes, just dice up enough to measure 2 cups.
Recipe by Three Many Cooks at