Corn Cakes with Avocado Tomato Relish

Oh, hello.

It’s summer.

I mean, no. It’s not OFFICIALLY summer, according to the calender.

Except for the millions of kids running around half-clothed, covered in mud, shrieking that they’re bored. To them, it’s summer.

And the mamas, running around making snack after snack after snack, picking up after the heathens, and finally locking themselves in the pantry with an entire box of wine. To them, it’s summer.

So, you know. It’s summer. Officially. Because I said so.

To be honest, summer hasn’t really started in my house. We homeschool and, since I’m in charge of the schedule, things are weird. We have six more weeks of school and then we’ll have six weeks of summer. Then it’s back to the grind, man.

But, we aren’t talking about me and my weird homeschooling ways. We’re talking about how fresh corn on the cob is a staple of summer and how the things you can do with that corn on the cob is nothing short of amazing. Like these corn cakes for example.

They’re like corn-y pancakes (not the type of corny that you used to say in high school, but corn-y, like full of corn) and totally taste like summer.

The avocado relish is slightly addictive, so be careful with that. I wouldn’t want anyone to end up in avocado rehab for the remainder of the summer vacation. Or maybe that’d be best? There are no screaming children in rehab, from what I hear.

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Recipe

Corn Cakes with Avocado Relish

Pancakes from summer fresh corn? Sign me up!

5 from 1 vote

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Prep10 minutes minutes

Cook5 minutes minutes

Total15 minutes minutes

Serves 24 servings

Ingredients

For the corn cakes:

• ▢ 3 ears corn on the cob about 2 ¼ cups corn kernels
• ▢ 1 cup all-purpose flour
• ▢ ½ cup cornmeal
• ▢ ¼ cup minced red onion
• ▢ ¼ cup chopped cilantro
• ▢ 2 teaspoons salt more to taste
• ▢ 1 teaspoon baking powder
• ▢ ¼ teaspoon cayenne optional
• ▢ 2 large eggs lightly beaten
• ▢ 2 tablespoons milk
• ▢ 2 tablespoons butter melted
• ▢ Oil for frying

For the relish:

• ▢ 8 cherry tomatoes halved
• ▢ 1 scallion chopped
• ▢ 1 clove garlic minced
• ▢ 2 tablespoons cilantro minced
• ▢ Juice of half a lime
• ▢ 1 teaspoons olive oil
• ▢ 1½ teaspoons white wine vinegar
• ▢ 1 ripe avocado pitted and diced
• ▢ Salt to taste

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Instructions

• To make the corn cakes:
• Shuck the corn and rinse. Cut the corn from the cob into a large bowl. Place 2 cups of the corn into the food processor and pulse until slightly pureed, but still somewhat chunky. Return to the bowl with the remaining corn.
• Add the flour, corn meal, onion, cilantro, salt, baking powder, and cayenne. Stir to combine.
• Add the eggs, milk, and butter and stir until just combined.
• Heat a large skillet over medium heat. Add enough oil to cover the bottom of the pan and heat until it's sizzling hot.
• Scoop golf ball sized spoonfuls of batter into the hot pan, about 4 or 5 per batch. Fry about 2 minutes per side, until golden brown. Transfer to a paper towel lined dish.
• Serve warm with the relish spooned over the top.
• To make the relish:
• To make the relish, combine all of the ingredients into a small bowl, except for the avocado. Stir to combine.
• Add the avocado and stir gently, trying not to break up the avocado too much.
• Taste and season with salt.

Nutrition Information:

Calories: 74kcal (4%)| Carbohydrates: 10g (3%)| Protein: 2g (4%)| Fat: 3g (5%)| Saturated Fat: 1g (6%)| Polyunsaturated Fat: 0.4g| Monounsaturated Fat: 1g| Trans Fat: 0.04g| Cholesterol: 18mg (6%)| Sodium: 211mg (9%)| Potassium: 130mg (4%)| Fiber: 1g (4%)| Sugar: 1g (1%)| Vitamin A: 142IU (3%)| Vitamin C: 3mg (4%)| Calcium: 15mg (2%)| Iron: 1mg (6%)

Author: Karly Campbell

Course:Side Dish

Cuisine:American

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slightly adapted from Annie’s Eats