August 23, 2011

Corn Cakes and Avocado Salsa Recipe

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I love the idea of eating fresh & lovely produce in the summer.  Corn on the cob is something that I truly enjoy and that really takes me back to my childhood.  My Grandparents lived out in the country and they always had a nice garden.  We would get fresh peas and potatoes fresh from Grandpa's garden every summer.  My Grandparents garden was fairly small compared to their neighbor, Earl Reber.  Earl had an expansive garden and he grew lots of corn.  We would get to pick corn every summer and my mother would freeze a little so we could have fresh delicious corn all winter long.  I found this Corn Cakes Recipe and got pretty excited to give it a try.  Sadly I wasn't able to use Earl's corn but this dish turned out beautifully.  My 3 year old thought it was fantastic!

You will need 3 Ears of Corn, Fresh Cilantro, Fresh Basil, Baking Powder, Flour, Red Onion, Corn Meal, 2 Eggs, Jalapeno, Lime, Avacado, Tomato, Garlic Clove,  Baking Soda, Canola Oil, Buttermilk, Butter, and Salt & Pepper.

Take your corn and stand it up.

Change plates and then cut the corn off the cob.

Switch dishes again.  This time to a bowl and once all the corn has been cut off the cobs use the back of your knife and run it along the cob to try and remove any left over juices.


Now grab the scary and intimidating Food Processor and put in about 2/3 of the corn.
Pulse a few times.

You want the mixture to be chopped up pretty good but with a little texture.

Switch dishes again and put the corn that you didn't pulse in the Food Processor in it.

Now put the pulsed up corn on top of that corn.

Now is a good time to start heating up some Canola Oil in a non-stick pan over Medium heat.

Cut up the Basil into thin strips.  If you roll them up and then slice them it is called a Chiffonade.  I had to Google how to spell Chiffonade.

In the same bowl as your corn add 1/4 of the diced up Red Onion, The Basil, Flour, Cornmeal, Baking Powder, Baking Soda, Salt & Pepper

Mix it all together to start forming a lovely dough.

Now add 2 Eggs slightly beaten, Buttermilk, and Melted Butter. 
Mix together until just combined.

Grab a Paper Towel to place allow cooked cakes to drain.

Drop the dough into the hot pan by the rounded Tablespoon full.  I didn't think that would be enough dough, but it was.  Cook 2-3 minutes or so on each side until golden brown and amazing. 

Meanwhile, add 1/2 the Jalapeno (ribs and seeds in if you like it hot or ribs and seeds removed if you are feeding a 3 year old), the seeded and chopped Tomato, Cilantro, Lime Juice, 1/4 Red Onion, Minced Garlic Clove, and Salt & Pepper.

Cut your Avocado in half and using a sharp knife cut the fruit into cute little cubes.

Then using a spoon scoop the Avocado out of the peel and put in the bowl and mix everything together well.

Top the Corn Cake with the Avocado Salsa and Enjoy!
I decided to try two of the cakes not fried in oil but fried with just a tiny bit of oil in the pan to avoid sticking.  And they tasted just as good.  Next time I will not fry mine in oil and save a million calories.

Corn Cakes and Avocado Salsa Recipe
Source:  Ezra Pound Cake

3 Ears corn, shucked
1 C Flour
1/2 C Cornmeal
1/4 Red Onion, diced
1/4 C thinly sliced Fresh Basil
1 tsp Baking Powder
1/2 tsp Baking Soda
Salt & Pepper to taste
2 Large Eggs, lightly beaten
2 TBSP well-shaken Buttermilk
2 TBSP Butter, Melted
Canola Oil, for frying
1 large Tomato, Cored, seeded, and chopped
1/4 Red Onion, diced
1/2 Jalapeno Pepper, Seeded and de-ribbed if you don't like it spicy
1 TBSP Chopped Fresh Cilantro
1 Garlic Clove, minced
Juice of 1 Lime
Salt & Pepper to taste
1 Avocado, Peeled, pitted, and diced

Cut the Corn from the cobs into a large bowl then scrape the stripped cobs with the back of the knife to get any juice left behind.  Place 2/3 of the corn into the Food Processor and pulse several times until the corn is pureed a bit but still has plenty of texture.  Place back into the bowl with the unprocessed Corn.

Add Flour, Cornmeal, Onion, Basil, Baking Powder, Baking Soda, and Salt & Pepper to the Corn and stir everything together.  Add the Eggs, Buttermilk, and Butter and stir until just combined.  Do not overmix.

Place a large non-stick skilled over medium heat.  Add just enough Canola Oil to cover the bottom of the pan and let it get good and warm.  Add dough by the heaping Tablespoon.  Cook in batches of 4 and fry the cakes 2-3 minutes until they are golden brown and delicious.  Set out a plate with 2 Paper Towels on it and allow the cakes to drain of excess oil.

Meanwhile, place the Tomato, Red Onion, Jalapeno, Cilantro, Garlic, Lime Juice and Salt & Pepper in a bowl.  Mix together well and then add the Diced Avocado and mix in gently.  Top the Corn Cake with the Avocado salsa.


Approximately 8 servings (this in the value if you fry it in Canola Oil)

464 Calories
32 Carbs
36 Fat
6 Protein

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