Somehow I stumbled upon this great website called www.ezrapoundcake.com. If I'm not mistaken, Dust Jacket Attic posted a picture with a link to a recipe. As it goes with the internet, one click leads to another and I found this fantastic recipe for Summer Corn Cakes. Rebecca is the genius behind the blog. You can read more about her here.
Summer Corn Cakes
3 ears corn, shucked
1 cup all-purpose flour
1/2 cup cornmeal (If you can only find cornmeal mix, skip the baking powder.)
1/4 cup diced red onion (I didn't have a red onion so I used a regular yellow onion)
1/4 cup thinly sliced fresh basil
1 teaspoon baking powder
1/2 teaspoon baking soda
Sea salt and freshly ground black pepper
2 large eggs, lightly beaten
2 tablespoons well-shaken buttermilk
2 tablespoons unsalted butter, melted
(I included about 1/8 teaspoon of cayenne pepper to my mixture)
Canola oil, for frying
Place 1 heaping tablespoon of mixture in skillet and cook 1 to 2 minutes per side. Place on warming tray and keep warm while you finish the entire batch.
If you would like to serve the cakes with the salsa rather than the eggs, or maybe the eggs with the salsa, here's the recipe;
Chopped Tomato and Avocado Salsa
Makes about 2 cups
1 large tomato, cored and chopped
1 scallion, trimmed and minced
1/2 jalapeno pepper, cored, seeded and diced
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh cilantro
1 garlic clove, minced
Juice of 1/2 lime
1 1/2 teaspoons extra-virgin olive oil
1 1/2 teaspoons white wine vinegar
Sea salt and freshly ground pepper
1 avocado, peeled, pitted and diced
1.Place all of the ingredients (except the avocado) in a bowl, and stir to mix. Refrigerate in an airtight container until ready to serve, for up to 2 days.
2.Just before serving, add the avocado, and mix gently.
You can see Rebecca's original post and recipe here.
Wishing you a lovely Sunday.