Corn Cakes with Tomato Avocado Relish

Appetizers Recipes Vegetarian



Summer is officially here!  These corn cakes are the first dish I make every year around this time to kick off the season. They have all the flavors of summer combined into one delicious dish.  We usually eat them as a meal all on their own but recently I made them to go with my Grilled Vegetables over Farro it was the perfect match.  What is the one dish you make to kick off summer?  

Corn Cakes with Tomato Avocado Relish
Serves 4
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Prep Time
25 min
Cook Time
15 min
Prep Time
25 min
Cook Time
15 min
For the cor cakes
  1. 3 ear yellow corn
  2. 1 cup all-purpose flour
  3. 1/2 cup cornmeal
  4. 1/4 cup red onion, finely diced
  5. 1/4 cup thinly sliced fresh basil
  6. 1 tbsp. diced jalapeno
  7. 1 tsp. baking powder
  8. 1/2 tsp. baking soda
  9. salt and pepper
  10. 2 eggs
  11. 2 tbsp. buttermilk
  12. 2 tbsp. unsalted butter, melted
  13. Canola or Vegetable oil, for frying
For the relish
  1. 1 large tomato, cored and chopped
  2. 1 scallion, minced
  3. 1 tbsp. minced fresh basil
  4. 1 clove garlic, minced
  5. Juice of 1/2 lime
  6. 1 1/2 tsp. olive oil
  7. 1 1/2 tsp. white wine vinegar
  8. Salt and Pepper
  9. 1 ripe avocado, pitted and diced
  1. Cut the corn kernels off of the cobs and place in a large bowl. Place 2 cups of the corn kernels in the food processor and pulse several times, until the corn is slightly pureed but still chunky. Scrape the mixture into the bowl with the remaining corn kernels.
  2. Add the flour, cornmeal, onion, basil, baking powder, and baking soda to the bowl. Season with salt and pepper to taste. Stir to mix well. Add the eggs, buttermilk, and butter, and stir just to combine.
  3. To make the salsa, combine all of the ingredients except the avocado in a medium bowl and mix well to combine. Cover and refrigerate until ready to serve, up to 2 days. Just before serving, mix in the avocado.
  4. Place a large skillet over medium heat. Add just enough oil to barely cover the bottom of the pan and heat until sizzling hot. Scoop the batter into the skillet a heaping tablespoon at a time, cooking the cakes in batches of 4 or 5 so that they are not touching. Fry 1-2 minutes per side, until golden brown. Transfer the cooked cakes to a wire rack and repeat with the remaining batter. Serve immediately.
Adapted from Annie's Eats
Adapted from Annie's Eats
Miranda's Kitchen

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