-In from Daisy, our resident foodie: Corn Cakes with Strawberry-Tomato Salsa -
I am excited to share this recipe with you because it uses fresh, seasonal ingredients and it tastes great. Corn cakes, made with tender, sweet corn, make a delicious base for a tangy salsa made with strawberries and tomatoes. Avocado slices and dollops of citrus-flavored crema Mexicana, add a luscious feel to the dish.
These corn cakes are so versatile and may be served at any meal. Make them smaller, like I did, to serve as appetizers or make them bigger and serve them with a salad for a lighter lunch or dinner. For a more substantial meal, top the corn cakes with poached eggs, chili and cheese, or some meat such as pulled pork or grilled chicken. They will keep in the refrigerator for a few days, and reheat well, although they are also good cold.
The strawberry and tomato salsa is a great complement to the corn cakes because of its bright, bold flavors, which balances the sweet richness of the cakes. This salsa also works well with fish or chicken. For an even bolder flavor, add some chopped jalapeños, minced garlic, or diced red onion.
However you make it, you can’t help but be reminded of summer with their vibrant and colorful appearance and fresh flavors.
Corn Cakes with Strawberry-Tomato Salsa Yields 24 cakes Ingredients: 1 cup Crema Mexicana (I used Cacique Brand. If crema is unavailable, sour cream is a good substitute.) Juice and zest of one lime 24 corn cakes (recipe below) 1 avocado, thinly sliced Strawberry-Tomato Salsa (recipe below) green onions, chopped, for garnish fresh cilantro leaves, for garnish Method: Mix lime zest into the Crema Mexicana. Add lime juice, to taste. Set aside. To assemble, spoon some crema/lime juice mixture on a corn cake. Place a slice of avocado on top. Top with strawberry-tomato salsa and garnish with green onions and cilantro leaves. Repeat process with the remaining corn cakes. For Strawberry-Tomato Salsa Yields 2 cups Ingredients: 1 cup hulled and diced strawberries 1 cup yellow pear tomatoes, cut in half or quarters, depending on desired size 3 green onions, thinly sliced 2 tablespoons chopped fresh cilantro, or to taste Juice and zest of one lime Kosher salt and freshly ground black pepper, to taste Method: Combine strawberries, tomatoes, and green onions in a bowl. Add the cilantro, lime juice and lime zest. Gently stir to combine. Add salt and black pepper, to taste. Chill in the refrigerator for at least 30 minutes before serving. Mini Corn Cakes Yields approximately 24 2-1/2-inch cakes Ingredients: 2 cups fresh corn kernels 1 cup all-purpose flour 1/2 cup fine ground cornmeal (I used Bob’s Red Mill brand) 1 tablespoon chives, finely chopped 1 teaspoon baking powder 1/2 teaspoon baking soda 1 tablespoon sugar 1 teaspoon kosher salt Freshly ground black pepper 1 ½ teaspoons ground chipotle chile pepper 2 eggs, lightly beaten 2 tablespoons milk (I used 2% milk) Canola or vegetable oil, to lightly oil skillet or griddle Directions: For an easy tip on how to get the corn off the cob, click here. Heat oven to 200 degrees F. Pulse corn several times in a food processor until corn is slightly puréed and broken up into coarse chunks. Transfer the corn to a large bowl. Add flour, cornmeal, chives, baking powder, baking soda, sugar, salt, black pepper, and ground chipotle pepper. Stir to combine. Add eggs and milk and stir just until incorporated. Working in batches, drop a small amount of batter for each corn cake onto a hot, lightly greased griddle or large skillet. I used a scant tablespoon of batter to make 2 ½-inch corn cakes. Cook until golden brown, about 1 to 2 minutes per side. Transfer to a rack on a baking sheet in the oven to keep warm and crisp until serving time. Repeat process with remaining batter. -
• Corn Cakes adapted from Fat Girl Trapped in a Skinny Body