3 corn ears, husked
1 cup all-purpose flour
1/2 cup yellow cornmeal
1/4 cup diced red onion
1/4 cup thinly sliced, fresh basil
1 teaspoon baking powder
1/2 teaspoon baking soda
Sea salt and freshly ground black pepper, to taste
2 large eggs, lightly beaten
2 tablespoons well-shaken buttermilk
2 tablespoons unsalted butter, melted
1 large tomato, cored and chopped
1 scallion, trimmed and minced
1/2 jalapeno pepper, cored, seeded and diced
1 tablespoon chopped, fresh cilantro
1 tablespoon chopped, fresh basil
1 garlic clove, peeled and minced
Juice of 1/2 lime
1 1/2 teaspoons extra-virgin olive oil
1 1/2 teaspoons white-wine vinegar
1 avocado, peeled, pitted and diced
Canola oil, for frying
Preheat oven to 200 F. Line a baking sheet with a brown paper bag. Cut the corn from cobs into a large bowl and scrape stripped cobs with back of a knife (or spoon) to release juices into bowl.
Place 2 cups corn kernels into a food processor and pulse several times, until corn is slightly pureed but still chunky. Scrape into bowl with remaining corn kernels. Add the flour, cornmeal, onion, sliced basil, baking powder, baking soda, salt and pepper. Stir to mix. Add the eggs, buttermilk and butter and stir just to combine; do not overmix.
In a large bowl, stir together the tomato, scallion, jalapeno, cilantro, chopped basil, garlic, lime juice, olive oil, vinegar and salt and black pepper to taste. Refrigerate in an airtight container until ready to serve, for up to 2 days. Just before serving, add the avocado and mix gently. Makes about 2 cups.
When ready to cook corncakes, place a large skillet over medium heat, add just enough of the canola oil to barely cover bottom and heat until sizzling hot. Scoop batter into skillet, 1 heaping tablespoon at a time. Cook in batches of 4 to 5 to avoid overcrowding. Fry cakes for 1 to 2 minutes per side, until golden-brown. Drain on a lined baking sheet and place in preheated oven to keep warm while cooking remaining cakes.
Serve cakes warm topped with a heap of the salsa. Makes about 1 dozen cakes.
— Recipe from "Sara Foster's Southern Kitchen."
Summer Corncakes With Tomato-Avocado Salsa
3 corn ears, husked