Servings: 4, makes 10–12 cakes



Corn Cakes

3 cups raw corn kernels or canned sweet corn

1 cup all-purpose flour

½ cup cornmeal

¼ red onion, finely diced

¼ cup fresh basil leaves, thinly sliced

1 teaspoon baking powder

½ teaspoon baking soda

salt and pepper

1 jalapeño, seeded and diced

½ cup grated Cabot® Cheddar Cheese

2 eggs, beaten

¼ cup Organic Valley® Organic Buttermilk

2 tablespoons Organic Valley® Organic Butter, melted

¼ canola or vegetable oil


Tomato Avocado Relish

1 cup tomatoes, diced (or cherry tomatoes, halved)

4 green onions, chopped

1 jalapeño, seeded and minced

1 tablespoon cilantro, chopped

1 clove garlic, minced

juice of 1/2 lime

salt and pepper to taste

1 large avocado



  1. In a food processor, pulse 11/2 cups of corn kernels until the corn is just slightly puréed.
  2. In a large bowl, mix the corn purée, remaining corn kernels, flour, cornmeal, onion, basil, baking powder, baking soda, salt and pepper, jalapeño, and cheese.
  3. Add the eggs, buttermilk, and melted butter, mixing just enough to combine the ingredients. Do not overmix the batter.
  4. Heat a large pan over medium-high heat. Add canola/vegetable oil to lightly coat the bottom.
  5. Add one heaping tablespoon of batter at a time into the hot pan. Cook only about four at a time so that they cook evenly. Do not overcrowd them. Fry for 2 to 3 minutes per side or until nice and golden brown.
  6. Serve corn cakes warm topped with tomato avocado relish.


For tomato avocado relish, mix all other ingredients before adding avocado.