Tonight was another brand new dinner night. Naturally, I found it on Pinterest. It was rather time-consuming, but since I don’t have much else to do on Sunday’s with Mat working, it’s a convenient day for me to try out a new recipe. On another note, I learned tonight that deep frying is scary. Grilling is better. (There may or may not have been a scary oil splatter tonight).
Before Mat left for work, I got several more thank you notes done. Only 11 left and then just addressing them (which I oddly really like doing). I also got some indoor biking and ab work done.
Side note: watching the Olympics makes me feel totally out of shape. And I’m a bit of a crazy exerciser. *sigh*
And now onto the recipe. It turned out pretty good, if I do say so myself. 🙂
It started out with some tomato, green onion, garlic, and basil in the bowl:
And some olive oil, red wine vinegar and lime juice:
Add some cilantro, salt, and pepper to the mix:
And a diced avocado and a can of black beans:
And mix it all together.
Then came the corn cakes. I cooked the corn ahead of time on the stove. First remove the husks and silks. Boil a pot of water with no salt, put the ears of corn in, and turn off the heat. Let the corn sit in the water for 10 minutes and then remove from the pot. Let them cool before slicing the kernels off.
Some of the corn got pureed, and some didn’t. It got mixed with red onion, flour, cornmeal, baking soda, baking powder, red onion, basil, cilantro, and salt/pepper.
The dry stuff got 2 beaten eggs, a little melted butter, and a little milk mixed in.
Then it was time to grill. You know how I mentioned that incident with the oil? Yeah. If you go to the site where I adapted the recipe from, it says to fry them in a skillet. With oil. Well, despite it being rather unhealthy, I was going to go ahead and do it since I pretty much never eat fried stuff. Then the oil splattered. So I said no thanks and got out the griddle. It worked just as well and was way more healthy.
I paired the corn cakes with a salad of course.
As I said, it was pretty good even if it was time-consuming. Part of that was because I stopped the frying and had to preheat the griddle. This is not a recipe for a busy weeknight, but it’s great for when you have some time and feel like trying something new. And, it makes enough to easily feed Mat and I for 2 nights. I had 3 corn cakes and I saved 4 for him.
The original recipe didn’t call for black beans in the salsa, but it did mention adding black beans to turn any leftover salsa into a salad. I figured it would add some good oomph and protein to the meal.
Here’s the full recipe:
Summer Corn Cakes with Tomato Avocado Black Bean Salsa (adapted from here)
Ingredients for corn cakes:
3 ears corn, shucked and cooked
1 cup all-purpose flour
1/2 cup cornmeal
1/4 cup diced red onion
1/4 cup sliced fresh basil or 2 tbsp dried basil
1 tsp baking powder
1/2 tsp baking soda
salt and freshly ground black pepper
2 large eggs, lightly beaten
2 tbsp milk
2 tbsp unsalted butter, melted
canola or olive oil cooking spray
Directions for corn cakes:
- Preheat oven to 200 degrees F.
- Cut the corn from the cobs into a large bowl, and scrape the stripped cobs with the back of the knife (or a spoon) to release the juices into the bowl.
- Place 2 cups of the corn kernels into a food processor and pulse several times until the corn is slightly pureed but still chunky. Scrape into the bowl with the remaining corn kernels.
- Add flour, cornmeal, onion, basil, baking powder, baking soda, salt and pepper to the corn. Stir to mix.
- Add the eggs, buttermilk and butter, and stir just to combine. (Do not overmix.)
- One heaping tablespoon at a time, scoop the batter onto a preheated griddle coated with cooking spray. Cook until golden brown on each side and batter is no longer liquid.
- Keep corn cakes war in the oven while cooking the remaining cakes. Serve warm topped with a heap of salsa (recipe follows)
Ingredients for salsa:
2 tomatoes, chopped
2 green onions, minced
1 tbsp chopped fresh basil or 1/2 tbsp dried basil
1 tbsp chopped fresh cilantro
1 garlic clove, minced
juice of 1 small lime
1 1/2 tsp extra-virgin olive oil
1 1/2 tsp white wine or red wine vinegar
salt and freshly ground black pepper.
1 can black beans, drained and rinsed
1 avocado, diced
Directions for salsa:
Place all ingredients in bowl and stir to mix. Refrigerate until serving.