My sister once had a disagreement with her boyfriend about how long to cook fresh corn. He said corn had to cook for one hour in salted boiling water; she thought it was only 30 minutes. They split the difference and cooked it for 45 minutes — 42 minutes too long. They threw it out.
There’s no need to boil water at all for this recipe with fresh corn that cooks up in a pancake in less than 10 minutes.
Photo by Lucy Alexander
The best time to make corn cakes is now, when corn is at its sweetest.Don’t be put off by the list of ingredients; this dish comes together quickly, and you just might thank me once you take your first bite. The sweet corn, crunchy scallions, velvety avocado and intense flavor of the roasted tomatoes will have you making this again and again.
These corn cakes can be prepared for any meal — breakfast, lunch, brunch, dinner or a snack — and also in any season of the year. That said, they are best when tomatoes and corn are at their sweetest, and that time is now.
Claudia Alexander has been happily cooking for friends and family for more than three decades. Owner of Marin Walkies, a dog walking business, she has a bi-weekly food blog, sweetbynurture.com. Contact her at sweetbynurture@gmail.com
Recipe
Fresh corn cakes with avocado salsa
Serves 4 to 6
Corn cakes:
1¼ cup of raw corn kernels (1 to 2 ears); frozen works, too
4 large scallions chopped thinly, approximately ½ cup
2 tablespoons each of flat leaf parsley and cilantro chopped finely
¼ cup olive oil
1 cup all-purpose flour
1 teaspoon each of sugar and baking powder
Pinch of salt
½ teaspoon sweet paprika
2 eggs beaten
1/3 cup milk
Avocado salsa:
2 avocados, diced
2 tablespoons lime juice
½ to 1 seeded jalapeno pepper, chopped fine
1/3 cup chopped cilantro
Salt and pepper to taste
4 slices of cooked bacon (optional)
Roasted tomatoes:
4 Campari-sized tomatoes
Olive oil to drizzle
Salt and pepper
Preheat oven to 350 degrees.
Line a small baking sheet with parchment paper. Slice the tomatoes in quarters, drizzle with olive oil, salt and a couple grinds of pepper. Place in preheated oven and cook until they start to collapse — about 25 to 30 minutes.
While the tomatoes are in the oven, cook the bacon and then cover to keep warm.
Next, make the salsa. Combine avocados, cilantro, jalapeno, salt and pepper, and lime juice. Toss and set aside.
To make the corn cakes, combine flour, sugar, baking powder, paprika and salt into a medium bowl. Beat milk and eggs together, and then pour into the flour mixture. Put the corn, herbs and scallions in a large bowl. Add the batter and combine.
Heat a large skillet. Once it’s hot, add a tablespoon or so of oil and add ¼ cup of corn batter per cake, flattening into patties. Cook two minutes or until golden, flip and repeat. When they are done, transfer to a plate and cover to keep warm. Cook remaining patties.
Assemble: Place a handful of arugula leaves on a plate. Add a corn cake, a couple of roasted tomato pieces, a scoop of avocado salsa, a piece of cooked bacon (optional), another corn cake and top it off with a drizzle of olive oil.
Serve immediately.
— Adapted from “Grow Cook Nourish: A Kitchen Garden Companion in 500 Recipes” by Darina Allen (Kyle Books, 2017)
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Put that fresh corn to tasty use - Marin Independent Journal
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