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. No need to boil water at all for this recipe with fresh corn that cooks up in a pancake in less than 10 minutes.

Fresh Corn Cakes Topped with Avocado and Tomato Salsa

Author: Claudia Alexander

Prep time: 30 MinCook time: 20 MinTotal time: 50 Min

Ingredients

Corn Cakes:
1 ¼ cup of raw corn kernels (1-2 ears); frozen works too
4 large scallions chopped thinly approx. 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
10 cherry tomatoes slice in half
2 tablespoons lime juice
½-1 seeded chopped fine jalapeno pepper
1/3 chopped cilantro
Salt and pepper to taste
4 slices of cooked bacon (optional)

Instructions

Cook the bacon and then cover to keep warm. Combine avocados, tomatoes, 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 2 minutes or until golden, flip and repeat. When they are done, transfer to a plate and cover to keep warm. Cook remaining patties.
To 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.

Created using The Recipes Generator

These corn cakes can be prepared for any meal of the day, and also in any season of the year. They are best though when tomatoes and corn are at their sweetest and that time is now. This is a year round recipe though and you can substitute frozen corn and grocery store tomatoes. To give those tomatoes an extra boost, roast them in a 375° oven, halved, with a drizzle of olive oil and a pinch of salt, for 25 minutes

Don’t be put off by the list of ingredients; this dish comes together quickly, and you will thank me once you take your first bite. The sweet corn, and crunchy scallions along with the velvety avocado tomato salsa, will have you making this again and again. Especially now that we are in tomato season.

Corn Cakes:

1 ¼ cup of raw corn kernels (1-2 ears); frozen works too
4 large scallions chopped thinly approx. 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
8-10 cherry tomatoes slice in half
2 tablespoons lime juice
½-1 seeded chopped fine jalapeno pepper
1/3 chopped cilantro
Salt and pepper to taste

4 slices of cooked bacon (optional)

Cook the bacon and then cover to keep warm. Combine avocados, tomatoes, 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 2 minutes or until golden, flip and repeat. When they are done, transfer to a plate and cover to keep warm. Cook remaining patties.

To 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.

Fresh Corncakes Topped with Avocado and Tomato Salsa