Corn Cakes with Avocado Cilantro Salsa
- 1/2 cup (125 mL) of coarse stone-ground cornmeal
- 1/2 cup (125 mL) of whole wheat flour
- 1/2 teaspoon (2 mL) of baking powder
- 1/2 teaspoon (2 mL) of salt
- 1/4 teaspoon (1 mL) of freshly ground pepper
- 2 eggs
- 1/2 cup (125 mL) of milk
- 1/4 cup (60 mL) of melted butter
- Thr kernels from 2 ears of corn (about 2 cups/500 mL)
- A splash or two of cooking oil
- FOR THE SALSA
- 1 ripe avocado, halved and pitted
- 1/4 cup (60 mL) of your favourite salsa
- 1 brunch of tender cilantro sprigs, chopped
In a medium bowl, whisk together the cornmeal, flour, baking powder, salt, and pepper, evenly distributing the finer powders among the coarser ones. In a small bowl, thoroughly whisk together the eggs, milk, and butter. Pour the wet mixture into the dry one and stir together until smooth. Stir in the corn. Cover and refrigerate to rest the batter for 30 minutes or so.
Meawhile, to make the salsa, spoon the avocado into a small bowl. Toss in the salsa and with the back of a fork mash it into the avocado. Stir in the cilantro.
When the batter has rested, preheat your favourite large heavy frying pan over medium heat. Pour in a splah or two of cooking oil, enough to cover the bottom of the pan with a thin film. When it's hot, spoon a large dollop of the batter into the sizzling oil. Add another spoonful near the first, leaving room for expaision. Continue with the remaining batter until the pan is full. Cook, flipping once, until the cakes are golden brown and crispy, about 5 minutes. Top each cake with a dollop of avocado salsa.
coarse cornmeal retains more nutrition and flovour than finer grinds. But because of its coarseness, it needs time to hydrate, to absorb moisture from the batter and soften-hence the 30 minutes resting time.
If your pan is not big enough to cook them all at once, you can keep them warm in the oven for 20 minutes or so set the oven at 250F.