Summer Sweetness: Fresh Corn Cakes with Avocado Salsa

Gathering the Harvest

To make the most of this recipe, you’ll need the following ingredients:

• 3 large corn cobs, yielding 2 2/3 cups of fresh corn kernels
• 1 small red onion
• 2 eggs
• 1/2 cup of chopped cilantro
• 1 cup of plain flour
• 1 teaspoon of baking powder
• Sea salt
• Freshly ground black pepper
• Vegetable oil for frying

Crafting the Cakes

Preheat your oven to 250°F. In a food processor, combine:

2 cups of corn kernels
the onion
eggs
cilantro
flour
baking powder
salt
pepper

Process until the mixture is well combined. Transfer it to a large bowl, add the remaining corn, and stir gently.

Heat 1 tablespoon of vegetable oil in a nonstick frying pan over medium-high heat. When the oil is hot, drop 2 heaped tablespoons of the mixture per sweetcorn cake into the pan. Cook in batches of three for 1 minute each side. Drain on paper towels and keep warm in the oven while you prepare the rest of the cakes.

Avocado Salsa: The Perfect Companion

For a refreshing and creamy accompaniment, you’ll need:

• 2 ripe avocados
• 1/2 cup of cilantro leaves
• 2 tablespoons of lime or lemon juice
• 2 tablespoons of finely chopped scallions
• A dash of Tabasco Sauce (optional)

Simply combine all the ingredients in a bowl and stir gently to combine.

Paring Perfection

To elevate this dish, try pairing it with a crisp glass of white wine that complements the subtle sweetness and herbal notes of the corn cakes. Look for a wine with apple and lemon flavors, fresh acidity, and underlying minerality.

With these sweet corn cakes and avocado salsa, you’ll be savoring the essence of summer in every bite!