FRESH CORN CAKES

Fresh corn season is here and so am I.  I expected to be in the Canary Islands by now but it looks like October, if the  Visa comes through.  I pinned these on Pinterest last year and vowed to make them when the corn was on.  I have made them 3 times and I like the finished product.   The recipe I made them from had basil but I could see them with a Mexican flare and I liked them both.  I added the cheese and it was a nice addition.  I halved the recipe.  12 cakes for us was too many, but the leftovers were good for lunch the next day reheated in the toaster.   The relish was delicious on the cakes but I also liked them plain.  I will make these again. 

Makes 6 - 5 inch cakes
Italian Version
Add 2 T. of oil to a small frying pan and add 1 clove of grated garlic and fry until light brown ( or use raw garlic if you want.  I like the flavor of fried garlic.)  Remove from the heat and add 1 T. Milk.  Pour into a bowl.  Add 1 large egg and beat lightly. Add ¼ C. chopped fresh basil.

Cut the corn off 2 ears of corn.  You need 1 ¼ C.  Mash a little or hit a few times with an immersion blender. Release a little juice but maintain some of the corn character.  Add to the bowl.

Add:
1/2 cup all-purpose flour
1/2 c. coarse grated Parmesan cheese
1/4 cup cornmeal
1/2 tsp. baking powder
1/4 tsp. baking soda
A scant 1/2 tsp. Salt and 15 good grinds of black pepper

Stir together until moistened.  Put a little skiff of oil to cover the bottom of a large frying pan or griddle (the griddle gives more room to fry all the cakes)  Drop into the pan to make a 4-5 inch cake about ½ inch thick.  Cook slowlyt on medium heat until brown.  Add a little more oil for the other side as you turn them over to brown.

Tomato Avacado Relish:
Cut 2 large tomatoes into small cubes.  Add one cubed Avocado with a little garlic powder and 2 T.  chopped Basil with salt and pepper to taste.  Serve over the corn cakes with some lightly salted whipped cream or sour cream.

Mexican Version 

Add 2 T. oil in a small frying pan with 1 cloves of grated garlic, 1 generous tsp. Cumin seeds ground a little in a mortar and pistil or 1 tsp. ground,  and 1 large jalapeno pepper, seeded and chopped small.  (take out the white membrane if you don’t want heat) Stir fry for 2 minutes.

Remove from the heat and add 1 T. milk, 1 beaten egg and add  2-4 T. chopped fresh cilantro leaves (optional).

Remove the kernels from 2 ears of corn to make 1 1/4 cups.  Mash a little or hit with an immersion blender a couple of hits.

In a mixing bowl add
1/2 C. flour
 1/4 C. cornmeal
1/2 tsp. baking powder
1/4 tsp. baking soda
 A scant 1/2 tsp. salt and some generous grinds of pepper. 
 Stir in 3/4 C. grated Cheese (Monterey Jack, Pepper Jack or Cheddar)

Combine the egg and corn mixture.  Stir just until blended.

 Drop onto the pan or griddle to make 6- 5 inch cakes.  This cooks better on a griddle so you have some space.  Add a little oil to the griddle and cook slowly on one side. Add a little more oil when they are turned over.

Serve with a chopped tomato, avocado and chopped cilantro with a little cumin, salt and pepper.  Add a dollop of sour cream when served.  Salsa or guacamole is also good.

Leftovers can be heated in the toaster the next day to maintain a crispy outside.