4 C. FRESH CORN, SHUCKED (don't worry about cooking it. Just use it raw.)
Salsa
1 LARGE TOMATO, CORED AND CHOPPED
1 SCALLION, TRIMMED AND MINCED
1/2 JALAPENO PEPPER, CORED, SEEDED AND DICED
1 TABLESPOON CHOPPED FRESH BASIL
1 TABLESPOON CHOPPED FRESH CILANTRO
1 GARLIC CLOVE, MINCED
JUICE OF 1/2 LIME
1 1/2 TEASPOONS EXTRA-VIRGIN OLIVE OIL
1 1/2 TEASPOONS WHITE WINE VINEGAR
SEA SALT AND FRESHLY GROUND PEPPER
1 AVOCADO, PEELED, PITTED AND DICED
Cakes
CANOLA OIL, FOR FRYING
1 CUP FLOUR
1/2 CUP CORNMEAL
1/4 CUP DICED RED ONION
1/4 CUP THINLY SLICED FRESH BASIL
1 TEASPOON BAKING POWDER
1/2 TEASPOON BAKING SODA
SEA SALT AND FRESHLY GROUND BLACK PEPPER
2 LARGE EGGS, LIGHTLY BEATEN
2 TABLESPOONS WELL-SHAKEN BUTTERMILK
2 TABLESPOONS UNSALTED BUTTER, MELTED
Instructions
Patties
Drain on the lined baking sheet, and place in the oven to keep warm while cooking the remaining corn cakes. Serve warm topped with a heap of Chopped Tomato and Avocado Salsa.
One heaping tablespoon at a time, scoop the batter into the skillet. Cooking in batches of 4 to 5 to avoid overcrowding, fry the cakes 1 to 2 minutes per side, until golden brown.
Place a large skillet over medium heat. Add just enough canola oil to barely cover the bottom, and heat until sizzling hot.
Add the eggs, buttermilk and butter, and stir just to combine. (Do not overmix.)
Add flour, cornmeal, onion, basil, baking powder, baking soda, salt and pepper to the corn. Stir to mix.
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.
Preheat oven to 200 degrees F. Line a baking sheet with a brown paper bag.
Salsa
Just before serving, add the avocado, and mix gently.
Refrigerate in an airtight container until ready to serve, for up to 2 days.
Place all of the ingredients (except the avocado) in a bowl, and stir to mix.
