Sweet Corn Cakes with Tomato-Avocado Relish


Sometimes I wonder what my favorite fruit is, and then it comes to me- avocado! I love it in guacamole best, but most recipes that have it are great! Although I recently saw bloggers make cookies and pudding with avocado, and I am not too sure about those…I question such a choice (there is no way that avocado can replace butter and cream. I mean, I can’t judge if I haven’t had it, but…it just seems kind of weird).

Anyway, this is a really wonderful application of avocado in a unique but delicious dish. These corn cakes were a very  big hit here. The flavors are fresh and delicious and just right for summer. This is the ideal recipe if you don’t want to turn on the oven, you don’t feel like grilling (or it’s raining), and you want something with all the produce that is in season right now (basil, corn, tomatoes). We really love these, and absolutely can’t wait to make them again. We hope you try them too- you will enjoy them them! The sweet corn with the tangy/savory relish on top is a winning combination.

Sweet Corn Cakes with Tomato-Avocado Relish

Recipe from Smells Like Home, originally from Sara Foster’s Southern Kitchen

Serves4-6 (makes about 12 corn cakes)


For the tomato-avocado relish:
1 large tomato, cored, seeded, and chopped
1 scallion, minced
1 tablespoon chopped cilantro
1 clove garlic, minced
Juice of half a lime
1 1/2 teaspoons olive oil
1 1/2 teaspoons white wine vinegar
Coarse salt and freshly ground pepper
1 ripe avocado, pitted and diced
For the corn cakes:
3 large ears of corn, shucked, and the corn cut off (Approximately 3 cups of corn, if you’re using frozen)
1 cup all-purpose flour
1/2 cup cornmeal
1/4 cup red onion, finely diced
1/4 cup chopped cilantro
1 teaspoon baking powder
1/2 teaspoon baking soda
Coarse salt and freshly ground pepper
2 large eggs, lightly beaten
2 tablespoons buttermilk
2 tablespoons unsalted butter, melted
Canola or vegetable oil, for frying
Ranch dressing, for serving (optional, but it does add a nice touch)
For the the relish:
Mix all of the ingredients except the avocado together in a medium bowl. Cover and refrigerate until ready to serve, up to 2 days. Just before serving, stir in the avocado.
For the corn cakes:
Place the corn kernels in a large bowl. Place 2 cups of the corn kernels in the bowl of a food processor and pulse several times, until the corn is slightly pureed but still chunky. Scrape the mixture into the bowl with the remaining corn kernels. Add the flour, cornmeal, onion, cilantro, baking powder, and baking soda to the bowl. Season with salt and pepper to taste. Stir to mix well. Add the eggs, buttermilk, and butter, and stir with a fork just to combine. The batter will be lumpy.
Heat a large skillet over medium heat. Add just enough oil to barely cover the bottom of the pan and heat until sizzling. Scoop the batter into the skillet about a 1/3 cup at a time, cooking the cakes in batches of about 4 at a time. Fry 3-4 minutes per side (or 1-2 minutes per side for the smaller cakes), until golden brown. Transfer the cooked cakes to a wire rack and keep them warm in the oven (250 degrees on a pan). Repeat with the remaining batter. Serve hot topped with the relish and drizzle with ranch dressing. Enjoy!

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