Maybe this can be one of you last farewells to summer? You can take advantage of fresh corn, jalapenos and cherry tomatoes and put this together for a fresh new take on pancakes- for dinner!
This was one of those dishes where when I ate the first bite, I rolled my eyes in the back of head and groaned. It was delicious and also so satisfying to develop a successful recipe on the first try. I often get asked what sparks recipe ideas. One source is a combination of flavors I see or hear of. Like I was watching some cooking show and not really paying much attention and I heard the words "corn and jalapeno" in the same sentence. And then my brain started storming. And it eventually decided on this recipe. And here it is. It is a moist pancake with cornmeal, fresh corn, onions and jalapenos. And to compliment the flavors of the corn and the jalapenos, you make the avocado relish. The creamy of the avocado is great with the texture of the corn cake. A nice way to change up what's on the dinner table.
For the corn cakes:
1 Tbsp olive oil
1/2 onion, chopped
2 jalapenos, seeded, ribs removed and minced
1 garlic clove, minced
2 ears of corn, kernels cut off, about 2 cups
1/2 cup flour
1/4 cup cornmeal
1 Tbsp sugar
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp ground cumin
1/2 cup milk
2 eggs, beaten
In a large skillet over medium high heat, add the olive oil. Once the oil runs quickly in the pan, add the onion and jalapenos. Saute until the onion is softened, about 5 minutes. Add the garlic and corn and sauce until the corn is warmed through, about 2 minutes. Pour onion mixture onto a plate and set aside to cool.
Heat a griddle to medium high heat. In a large bowl, combine flour, cornmeal, sugar, salt, baking powder and cumin. Whisk well to combine. In a separate bowl, whisk milk and eggs. Stir into the dry mixture. Fold in the onion and corn mixture.
Spray the griddle with non-stick spray. Pour batter onto the griddle 1/4 cup at a time. When the edges of the corn cakes are dry, flip them. Cook on the other side until golden. Serve with a spoonful of avocado relish on top.
Yields 8 corn cakes.
For the relish:
2 avocados, diced
8 cherry tomatoes, quartered
1/2 lime, juiced
1/2 tsp kosher salt
1/4 tsp cumin
1/8 tsp chile powder
Combine all ingredients and gently mix until combined, but the avocado is still chunky. Serve over corn cakes.
Rookie's Notes: After having these, my sour-cream-hating self admitted that these could have used some of the white stuff. So if you like sour cream, serve it along with the avocado relish.
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