More to explore:
Summer Corn Cakes with Chopped Tomato and Avocado Salsa | Ezra Pound Cake
Summer corn cakes: 3 ears corn, shucked 1 cup all-purpose flour 1/2 cup cornmeal (If you can only find cornmeal mix, skip the baking powder.) 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 Canola oil, for frying Chopped Tomato and Avocado Salsa (recipe follows) Preheat oven to 200 degrees F. Line a baking sheet with a brown paper bag. Cut the corn from the cobs into a large bowl, and scrape the stripped cobs with the back of the knife (or a spoon) to release the juices into the bowl. 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. Add flour, cornmeal, onion, basil, baking powder, baking soda, salt and pepper to the corn. Stir to mix. Add the eggs, buttermilk and butter, and stir just to combine. (Do not overmix.) Place a large skillet over medium heat. Add just enough canola oil to barely cover the bottom, and heat until sizzling hot. 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. Drain on the lined baking sheet, and place in the oven to keep warm while cooking the remaining corn cakes.