Here’s the corn recipe that’s on my list for the first time I’m ready to move past grilled corn. The original came from Better Homes and Gardens ages ago.
Ingredients:
Corn Cakes: 2 tablespoons olive oil, divided 2 cups fresh corn kernels 1/2 cup chopped sweet onion 1 cup buttermilk 1 egg, lightly beaten 3/4 cup cornmeal 1/2 cup all-purpose flour 1 1/4 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1 recipe Garden Relish (see below) Small fresh basil leaves (optional) Relish: 1 large seeded and chopped sweet pepper 1 1/2 cups fresh corn kernels 1/2 cup chopped onion 1/4 cup chopped basil 1 tablespoon olive oil salt and pepper
Preparation:
In a large skillet heat 1 tablespoon of the olive oil over medium heat. Add corn and onion. Cook and stir about 5 minutes or until onion is just tender. Remove from heat; cool slightly. Place half of the corn mixture in a food processor. Cover and process until nearly smooth. Transfer to a large bowl. Stir in buttermilk and egg.
In another bowl stir together the cornmeal, flour, baking powder, baking soda, and salt. Add the cornmeal mixture to the buttermilk mixture and stir just until combined. Stir in the remaining corn mixture.
In a very large skillet heat remaining 1 tablespoon olive oil over medium heat. For each corn cake, pour about 1/4 cup batter into hot skillet; spread batter if necessary. Cook over medium heat about 2 minutes on each side or until golden brown. Add more oil to skillet as needed when frying remaining cakes. Spoon relish over corn cakes and, if desired, top with basil.
To make the relish:
In a bowl combine pepper, corn, onion, and basil. Stir in olive oil. Add salt and pepper to taste.