Wednesday, April 18, 2012

Summer Corn Cakes With Tomato Avocado Salsa




You might remember WayWay posting this recipe a few weeks ago. I think we both made it the same night! I originally saw it on Pinterest but then realized I own the cookbook it was from. It comes from Sara Foster's Southern Kitchen and if you don't own a Sara Foster Cookbook you should. I own all 4 of her books and they are my absolute favorite cookbooks. She opened a restaurant called Fosters Market in Chapel Hill that was my favorite place to eat while I was in college. It was always filled with the best salads, homemade breads, dips and sandwiches. I still dream about that place now that I no longer live in Chapel Hill but her first cookbooks are filled with all the recipes from there.


This is the perfect light and refreshing Summer dinner. I made them one night when Matt was working late because he all know he hates meatless meals. It was delicious and if you wanted to add meat I think it would be killer with grilled shrimp or some fresh crabmeat. The avocado relish really made the cakes. It was the perfect combo of flavors and paired wonderfully with the corn cakes. Two cakes plus some white wine equals the perfect summer dinner!

Summer Corn Cakes with Chopped Tomato and Avocado Salsa
Adapted from “Sara Foster’s Southern Kitchen”
Makes about 12 large cakes; serves 6 to 8

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
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
Canola oil, for frying
Chopped Tomato and Avocado Salsa (recipe follows)

1.Preheat oven to 200 degrees F. Line a baking sheet with a brown paper bag.

2.Cut the corn from the cobs into a large bowl, and scrape the stripped cobs with the back of the knife (or a spoon) to release the juices into the bowl.

3.Place 2 cups of the corn kernels into a food processor, and pulse several times, until the corn is slightly pureed but still chunky. Scrape into the bowl with the remaining corn kernels.

4.Add flour, cornmeal, onion, basil, baking powder, baking soda, salt and pepper to the corn. Stir to mix.

5.Add the eggs, buttermilk and butter, and stir just to combine. (Do not overmix.)

6.Place a large skillet over medium heat. Add just enough canola oil to barely cover the bottom, and heat until sizzling hot.

7.One heaping tablespoon at a time, scoop the batter into the skillet. Cooking in batches of 4 to 5 to avoid overcrowding, fry the cakes 1 to 2 minutes per side, until golden brown.

8.Drain on the lined baking sheet, and place in the oven to keep warm while cooking the remaining corn cakes. Serve warm topped with a heap of Chopped Tomato and Avocado Salsa.

26 comments:

Sadie + Stella said...

Making this, this weekend. It's done. I have a ton of avocados to use up. Thank you for reading my mind!

Hannah said...

I think that I've actually pinned this twice on my boards. I'm so glad to know that you made it! It is on my list of things to cook.

The Hawkins said...

Sounds so yummy! Now just wishing my husband would eat avacado!

Melissa Wagner said...

I am going to try this recipe again soon. I made these corn cakes a few weeks ago exactly like Way Way made them. I did something wrong bc they were super greasy. My oil seemed very hot. Knowing me, I left out some important ingredient on accident :) Yours look yummy!

Alicia xoxxo said...

Looks delish!! This will be a def try!

Keely said...

Thanks for the recipe! Sounds lite and yummy! Your blog is great, thanks for the inspiration! : )

Ashley @ Places To Go, Things To Buy said...

Mmmm those corn cakes look delicious!

I've been to Fosters in Chapel Hill! 3 of my brothers went to Duke so we frequented Fosters all the time when we visited! I need to get those cook books for sure! :)

Alex {Things That Sparkle} said...

Yum yum yum! Pinning!

Chassity (Look Linger Love) said...

That looks sooo good. I remember when Way Way posted it.

Amy {Fresh and Fancy} said...

YUM! I feel like I can't get enough avocados in the Summer time - will have to try this recipe!

Taylor said...

yum.... this looks so delicious - and get's me very excited for summer dinners on the back deck!
xo
http://itsthelittlethingsblog.blogspot.com/

blue chickadee said...

Definitely making these again and dying for one of Sara Foster's cookbooks! Can't believe I don't have one??!!!

Christina said...

That recipe is so right up my alley. Man, it looks good.

natasha {schue love} said...

MMM corn cakes sound amazing! These look so refreshing! Gotta try them!

Z said...

This sounds delicious. I'm definitely going to have to make it soon / hunt down that cookbook!!
Thanks for sharing

Sylvia said...

I did not know you were a Carolina girl! I graduated from UNC in 2002. Im a stay at home mom as well to a 18mo old handsome boy. Chapel Hill will always hold a special place in my heart.

Sylvia said...

I did not know you were a Carolina girl! I graduated from UNC in 2002. Im a stay at home mom as well to a 18mo old handsome boy. Chapel Hill will always hold a special place in my heart.

Julia {Pawleys Island Posh} said...

Yum yum yum! This looks really yummy!

Chicago Mom (Heather) said...

Yes please!! Yummy! Anything with corn and avacado...

Val said...

I love Sara Foster....I have all of her cookbooks but this one. It's a must get. This recipe looks and sounds wonderful.

Natalie said...

Seriously -- you always have the best recipes! This looks amazing.

Courtney Crocker said...

looks so good!

megan said...

I just pinned this today! Good to know they are delish!

Melissa Wagner said...

I am officially a nut. Just re-read this recipe. It says "oil in pan enough to cover" and I fried these corn cakes like I was frying French fries :) no wonder they were grease bombs! Duh!

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