From grits to griddle cakes, apparently I’m in a corny mood. (A food blogger walks in to a bar… er, hold on… not THAT kind of corny!). Summer corn season is short, but boy is it sweet. And the appearance of this recipe in my reader right in the thick of it was, well, serendipitous. I bookmarked it immediately; it is so totally me. I dare YOU to resist these fresh corn cakes or the fresh summer salsa that accompanies them.
We’ve made corn cakes before, sweetened with honey so that they could almost pass for dessert. But these cakes take a more savory route, with a salsa topping that’s both bright and buttery. They are most definitely dinner, and are most definitely delicious. They’d be a great accompaniment to a grilled steak or seared seafood; or, like we enjoyed them, perfectly satisfying as dinner in and of themselves.
Fresh Corn Cakes with Avocado and Goat Cheese Salsa
1 large tomato, chopped
2 tablespoons cilantro, chopped
1/3 cup white onion, chopped (about 1/2 a small onion)
1 garlic clove, minced
1 tablespoon lime juice (from about 1/2 a lime)
1 avocado, pitted and diced
3 ounces goat cheese, crumbled
For Corn Cakes:
2 cups fresh corn kernels
1 cup flour
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 tablespoon sugar
2 eggs, lightly beaten
2 tablespoons milk
For salsa, place all of the ingredients (except the avocado and goat cheese) in a bowl, and mix. Cover and refrigerate until ready to serve.
Preheat oven to 200ºF.
Pulse corn several times in a food processor. You want coarse chunks here, not corn puree.
Transfer the corn to a large bowl. Add flour, cornmeal, baking powder, baking soda, sugar, salt and pepper to taste. Add eggs and milk, and stir until just incorporated.
Preheat a splash of olive oil in a large skillet over medium heat.
Drop batter by heaping tablespoonfuls into the hot skillet, 4 or 5 per batch (don’t overcrowd the pan). Cook 1 to 2 minutes per side, or until golden brown.
Transfer to a cookie sheet in the warm oven and repeat with remaining batter. Just before serving, add the avocado and goat cheese to the salsa, and mix gently to combine. Serve atop warm cakes.
Recipe from Fat Girl Trapped in a Skinny Body.All images and text ©Lindsay Landis / Love & Olive Oil
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What kind of flour did you use? I am trying to eat Gluten free, I am not sure I understand what I am doing completely but my doctor insists I do it, so I am all over it. I am sure I am embarrassing myself by asking but I just want to make sure I get the proper ingredients for gluten free. I see gluten free flours in the supermarket, but then I also hear of using substitutes as well.
I used regular all-purpose. I’ve never tried this recipe with any gluten-free flours so unfortunately I can’t say how it’ll affect the outcome, sorry!
This dish looks so satisfying.. but still fresh and light at the same time. Love your use of colors.
What a perfect appetizer! Love your combo of ingredients/flavors.
Super excited to try this out!
These are so cute! They look like little savoury pancakes.
I’d pair it with sparkling wine.
Beautiful! I love corn cakes and the salsa looks fantastic. I’m a sucker for anything with goat cheese…
Yes! I’m making these for dinner tonight.
I have really been into corn lately. Craving it actually. I am putting this on my corn to do list along with some spicy jalepeno corn chowder (the chowder is being saved until its not 110 degrees out anymore). Thanks for sharing.
I love everything about this recipe!
It never occurred to me to actually cook with fresh corn, that’s just not something we do in Switzerland. These cakes look amazing, and I just love that you posted another recipe with Goat’s cheese. Can’t get enough of it.
These sound so good! This looks like the perfect entree!
This is such a perfect combination of flavors and textures and so good to look like.
WANT. NEED. MUST HAVE!
These are perfection. The end.
I’ve never had a corn cake, but it has been something I have always wanted to try! And you are right, I didn’t realize how short the good corn season was until this year!
These look great – Im going to have to go scrounge through the bins at the market to see what I can find!
I’m hungry, this just made me hungrier.
These look fabulous. Thanks for sharing your recipe. I made something like these recently as well, mine were made with tuna. http://lifecurrents.dw2.net/?p=5531
I just needed to rest after reading this post. Dear God, yum.
So fresh and beautiful! I’ve got a few ears of corn in the fridge… you know what Im going to do with them now ;) Thank you!
Ooo these look fresh and carby at the same time! Totally two of my favorite looks! Will definitely have to try these ASAP! What a great site.
Holy COW. You have me drooling. I need to make these AGAIN, like, NOW! Glad you loved them :)
You have such a great looking site, and such great looking photos!
This recipe looks wonderful!
These sound terrific. A warm and toasty way to enjoy my favorite summer vegetable, with an extra southwest kick. And presumably a little healthier than cornbread. I’m especially intrigued by the addition of tangy goat cheese. I’ll be trying these out over the weekend!
These look gorgeous and delicious!
I really like the sound of these corn cakes. I’m just not a cilantro eater, so I’m going to have to find a way to change the salsa a bit.
Wow, these look AMAZING! Esp with the salsa!
These look so amazing. Goat cheese totally scares me because it looks like one of those vomit cheeses (as I’ve named them, ha), but – gah – this just really looks beautiful and tasty.
This sounds really good – I love the addition of the goat cheese.
What a great combination of flavours!
Rounds very fresh and tasty. Goats cheese is always a winner for me. I shall definately give this a go.
Looks yummy! And I assume you mean plain yellow cornmeal? :)