Ingredients
Corn Cakes
- 2 cups of fresh corn sliced off the cob, about three ears
- 1 jalapeño pepper, finely diced
- ½ cup red bell pepper, finely diced
- 2 small or 1 large green onion, finely diced
- ¾ cup flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon sugar
- 1 egg
- ½ cup buttermilk or milk
- 1 tablespoon mild hot sauce (like Crystal)
- peanut oil for frying
Smoked Tomato Sauce
- ¼ cup smoked, sun-dried tomatoes (You can substitute regular sun-dried tomatoes if you can’t find the smoked variety.)
- 1 clove garlic, peeled and roughly chopped
- juice of ½ lemon
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1/3 cup extra virgin olive oil
- salt and pepper to taste
Directions
Corn Cakes
- Mix together the dry ingredients -- flour, baking powder, baking soda, salt and sugar. Mix together the wet ingredients - egg, buttermilk, hot sauce. Add the wet ingredients to the dry, just until moistened. Fold in the vegetables - corn, jalapenos, bell pepper and green onion. Let sit for at least 10 minutes.
- Heat an inch of peanut oil in a large heavy skillet. Drop heaping tablespoons full of corn mixture into the oil and flatten each one a bit with the back of the spoon. Fry until golden on one side, flip them over and fry until golden. Drain on paper towels. Serve hot.
Smoked Tomato Sauce
- Cover the sun-dried tomatoes with hot water and let sit for a few minutes, until plump. Drain and set aside.
- In a food processor, blend together the smoked sun-dried tomatoes, garlic clove, lemon juice, honey and Dijon mustard until well blended. Add a pinch of salt and pepper. With the food processor running, add in the olive oil very slowly. Taste for salt, pepper, acid and sweet. Add more salt, more pepper, more honey or more lemon juice to taste. Cover and refrigerate.
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