Fresh Corn Cakes with Avocado Citrusy Goat Cheese Salsa
2 C Fresh Corn Kernels, cut from the cob (organic if possible - avoid GMOs).
1 C All-Purpose White Flour.
1/2 C Fine Ground Cornmeal.
1 Tsp Baking Powder.
1/2 Tsp Baking Soda.
1 Tbsp Sugar.
1 Tsp Kosher Salt.
2 Free-Range Organic Eggs, lightly beaten.
2 Tbsp Milk.
Ingredients for Salsa:
2 Large Tomato (or a big handful of tiny ones), chopped.
1 Red Chili, thinly sliced.
2 Tbsp Cilantro, roughly chopped.
1/2 a small size Sweet Onion, finely chopped.
1 or 2 Large Garlic Clove(s), minced.
Fresh Juice of 1 or 2 Limes (depending on how much juice you get out).
1 Avocado, pitted and diced.
Small Palmful of quality goat cheese, crumbled.
Coarse Sea Salt & Fresh Cracked Black Pepper.
Pre-heat your oven to 200 degrees F.
While that heats, pulse corn several times in a food processor until coarse chunks form - you don't want puree.
Transfer the corn to a large bowl and combine with flour, cornmeal, baking powder, soda, sugar, salt and pepper to taste. Add eggs and milk and whisk until just combined.
Pre-heat a splash of olive oil in a large skillet over medium heat.Once hot, drop batter by tablespoonfuls into the skillet, but be careful not to over-crowd the pan or they won't cook properly. Cook 1 - 2 minutes per side until golden brown and transfer to a cookie sheet to keep warm in your oven until all the cakes are ready to be served.
For the salsa, combine all the ingredients in a bowl just before serving and mix well, season to taste.
Serve cakes topped generously with the salsa.
Recipe by She Eats at https://sheeats.ca/2013/05/fresh-corn-cakes-with-avocado-citrusy-goat-cheese-salsa-take-2/