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  • Colleen Felder

    Summer corn cakes with chopped avocado and tomato salsa. 3 ears corn, shucked 1 cup all-purpose 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 Canola oil, for frying Chopped Tomato and Avocado Salsa

  • Jen Thompson

    Meatless Monday: 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)

  • Ginny Scovell Gottschalk

    Summer Corn Cakes, with chopped tomato and avocado salsa | recipe from Ezra Pound Cake

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summer chopped salad with garbanzo beans 1- 14 oz can garbanzo beans, drained; 3 roma tomatoes, seeded and diced; 1 english cucumber, diced; 3 green onions (scallions), diced; 1 sweet bell pepper, diced 1/4 cup lemon juice; 1 tablespoon olive oil; salt and pepper to taste, 2 tablespoons chopped fresh basil = 16 ww points for whole recipe or 4 points for 1.25 cups