from ezrapoundcake.com, found on Pinterest
Ingredients:
~3 ears of corn, shucked
~1 cup all-purpose flour
~1/2 cup cornmeal
~1/4 cup diced red onion
~1/4 cup thinly sliced fresh basil
~1 tsp. baking powder
~1/2 tsp. baking soda
~sea salt and freshly ground pepper
~2 large eggs, lightly beaten
~2 tbs. well-shaken buttermilk
~2 tbs. unsalted butter, melted
~canola oil, for frying
~chopped tomato and avocado salsa (recipe follows)
1. Cut corn from cob into a large bowl and scrape the cob with the back of the knife to release the corn milk. (Easiest way to get corn into a bowl? Place cob in the hole of a bundt pan and allow the corn to collect in the pan when you cut it off the cob.)
2. Place 2 cups of corn kernels into a food processor and pulse until slightly pureed but still chunky. Scrape into a bowl with remaining corn kernels.
3. Add flour, cornmeal, onion, basil, baking powder, baking soda, salt, and pepper. Stir to mix.
4. Add eggs, buttermilk, and butter and stir until just combined (do not overmix).
5. Place a large skillet over medium heat. Add enough canola oil to just cover the skillet and heat until oil is hot.
7. One heaping spoonful at a time, place batter onto the skillet. Be careful not to overcrowd the skillet, and cook cakes 1-2 minutes per side, until golden brown.
8. Serve warm topped with salsa.
*Tomato and Avocado Salsa*
Ingredients:
~ 1 pint grape tomatoes, cut into fourths (you could use any type of tomato)
~1 scallion, minced
~1 tbs. chopped fresh basil
~1 tbs. chopped fresh cilantro
~1 garlic clove, minced
~juice of 1/2 a lime
~1 and 1/2 tsp. extra-virgin olive oil
~sea salt and fresh ground black pepper
~1 avocado, diced
1. Add all ingredients (except avocado) in a bowl and mix. Add avocado right before serving.
