Summer Corn Cakes with Chopped Tomato and Avocado Salsa

• 3 ears corn, shucked
• 1 cup all-purpose flour
• 1/2 cup yellow 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 (recipe follows)
• 1 large tomato, cored and chopped
• 1 scallion, trimmed and minced
• 1/2 jalapeno pepper, cored, seeded, and diced
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh basil
• 1 garlic clove, smashed and minced
• Juice of 1/2 lime
• 1 1/2 teaspoons extra-virgin olive oil
• 1 1/2 teaspoons white balsamic vinegar or white wine vinegar
• Sea salt and freshly ground black pepper
• 1 avocado, peeled, pitted, and diced
• (makes about 2 cups)

1. Preheat the oven to 200F.
2. Line a baking sheet with a brown paper bag.
3. Cut the corn from the cobs into a large bowl and scrape the stripped cobs with the back of the knife to release the juices into the bowl.
4. Place 2 cups of the corn kernels in a food processor or blender and pulse several times, until the corn is slightly pureed but still chunky.
5. Scrape into the bowl with the remaining corn kernels and add the flour, cornmeal, onion, basil, baking powder, baking soda, and salt and pepper to taste and stir to mix.
6. Add the eggs, buttermilk, and butter and stir just to combine; do not overmix.
7. Place a large skillet over medium heat, add just enough canola oil to barely cover the bottom, and heat until sizzling hot (see Know-how, page 100).
8. One heaping tablespoon at a time, scoop the batter into the skillet.
9. Cooking in batches of 4 or 5 to avoid overcrowding, fry the cakes 1 to 2 minutes per side, until golden brown.
10. Drain on the lined baking sheet and place in the oven to keep warm while cooking the remaining corn cakes.
11. Serve warm topped with a heap of Chopped Tomato and Avocado Salsa.
12. Place the tomato, scallion, jalapeno, cilantro, basil, garlic, lime juice, olive oil, vinegar, and salt and black pepper to taste in a bowl and stir to mix.
13. Refrigerate in an airtight container until ready to serve, or for up to 2 days.
14. Just before serving, add the avocado and mix gently.

corn, flour, yellow cornmeal, red onion, fresh basil, baking powder, baking soda, salt, eggs, wellshaken, unsalted butter, canola oil, tomato, tomato, scallion, pepper, fresh cilantro, fresh basil, garlic, lime, extravirgin olive oil, white balsamic vinegar, salt, avocado

Taken from www.epicurious.com/recipes/food/views/summer-corn-cakes-with-chopped-tomato-and-avocado-salsa-383648 (may not work)