She Strengthens

Summer Sweetness: Fresh Corn Cakes with Avocado Salsa

As the warm weather arrives, our taste buds start craving lighter, fresher flavors. What better way to indulge in the season’s bounty than with a delicious and easy-to-make recipe featuring the star of summer: sweet corn?

Gathering the Harvest

To make the most of this recipe, you’ll need 3 large corn cobs, yielding 2 2/3 cups of fresh corn kernels. Add to that a small red onion, 2 eggs, 1/2 cup of chopped cilantro, 1 cup of plain flour, 1 teaspoon of baking powder, sea salt, and freshly ground black pepper. Don’t forget the 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, and 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, and a dash of Tabasco Sauce (optional). Simply combine all the ingredients in a bowl and stir gently to combine.

Pairing Perfection

To elevate this dish, try pairing it with a crisp glass of Au Bon Climat Chardonnay from Santa Barbara County, California. This lean corn recipe, with its subtle sweetness and herbal notes, is perfectly matched by the wine’s 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!