Stone-Ground Corn Cakes with Fresh Corn Salsa
Makes about 20 servings
- 1 cup stone-ground cornmeal
- 2 tablespoons all-purpose flour
- 2 tablespoons chopped green onion
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¾ cup whole buttermilk
- 3 tablespoons vegetable oil, divided
- 1 large egg
- ½ cup fresh corn kernels (about 1 large ear corn)
- Fresh Corn Salsa (recipe follows)
- Lime wedges, green onion, and cilantro, to serve
- In a medium bowl, whisk together cornmeal, flour, green onion, baking powder, salt, and pepper. In a small bowl, whisk together buttermilk, 1 tablespoon oil, and egg until combined. Stir in corn. Add buttermilk mixture to cornmeal mixture, stirring until combined.
- In a large skillet, heat 1 tablespoon oil over medium-high heat. Working in batches, drop batter by tablespoonfuls 2 inches apart into hot oil. Cook until lightly browned and heated through, about 1½ minutes per side. (Reduce heat to medium and use remaining 1 tablespoon oil, if necessary.) Serve warm with Fresh Corn Salsa and lime wedges, green onion, and cilantro.
Fresh Corn Salsa
- 2 cups fresh corn kernels (about 4 large ears corn)
- 1 (4-ounce) can chopped mild green chiles, drained
- ⅓ cup chopped radish
- ½ teaspoon lime zest
- 1 tablespoon fresh lime juice
- 2 teaspoons vegetable oil
- ½ to 1 teaspoon hot sauce
- 1 clove garlic, minced
- ¼ teaspoon ground cumin
- 2 tablespoons chopped fresh cilantro
- In a medium bowl, stir together corn, chiles, radish, lime zest and juice, oil, hot sauce, garlic, and cumin. Let stand for 30 minutes. Stir in cilantro. Refrigerate any remaining salsa for up to 2 days.
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