Corn Cakes with Tomato Avocado Relish
Annan Shehadi
June 30, 2016
Servings: 4, makes 10–12 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
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
For tomato avocado relish, mix all other ingredients before adding avocado.