Corn Cakes & Avocado-Tomato Relish

 This is one of those dishes that I made once and continued to make for the remainder of the summer.  We were on a corn cakes kick this summer, and in a mission to find the best ones, I’m pretty sure we succeeded.  This babies are delicious…and paired with the avocado-tomato relish, ah – yum times two!  I like them with some ranch drizzled on top as well.   The recipe makes a lot, more than 4 people need for a side dish with dinner.  So you will have leftovers.  This is a great thing for me because I love leftovers.  These cakes are firm enough that you could pop them in a toaster the next day to heat them up for lunch.  You can set it atop a bed of lettuce and dollop with the relish and dressing, and bam, awesome lunch.  Am I expressing my excitement and love of these enough, yet?  OK, good.

For the corn cakes:
3 large ears of corn, shucked OR 2 3/4 cups frozen corn, thawed
1 cup all-purpose flour
1/2 cup cornmeal
1/4 cup shallots, finely chopped
1/4 cup basil, thinly sliced
1 teaspoon baking powder
1/2 teaspoon baking soda
salt & pepper
2 large eggs, beaten
2 tablespoons buttermilk
2 tablespoons unsalted butter, melted
canola oil for frying

For the relish:
1 large tomato, cored and chopped
1 scallion, minced
1 tablespoon basil, finely chopped
juice of 1/2 a lime
1 1/2 teaspoons olive oil
1 1/2 teaspoons white wine vinegar
salt & pepper
1 ripe avocado, pitted and diced

Place 2 cups of corn into a food processor and pulse a couple of times, until corn is slightly pureed but still chunky.  Scrape into the bowl with the remainder of the whole corn kernels.  Add the flour, cornmeal, onion, basil, baking powder and baking soda.  Mix to combine, then add in salt & pepper.

Make the relish.  Combine all ingredients except for the avocado in a bowl.  Toss well, cover and refrigerate until ready to serve.  Just before serving, cut and add in the avocado.

Set a large skillet over medium-high heat.  Add in canola oil until it just barely covers the bottom of the pan and heat until sizzling.  Using a 1/4 cup measure, spoon the mixture into the pan.  Cook about 4 or 5 cakes at a time to be sure they don’t touch.  Fry for about 2 minutes per side, until golden brown.  Drain on paper towels and then place on a baking sheet and set in a low oven to keep warm until ready to serve.

Place on a plate with the relish on top.  I like to drizzle homemade ranch on top, too!

Makes: 12+ cakes
Time: 35 minutes
From: Annie’s Eats

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