An appetizer bursting with fresh summer flavors. Pair with a Chenin Blanc from the Loire Valley.
In a food processor pulse the corn kernals to a rough puree. Add the egg and buttermilk and pulse again to mix. Add the cornmeal, flour, sugar, baking powder, and salt and pulse until just mixed to a smooth batter. Stir in 4 tablespoons of the melted butter. Set aside to rest for 5 minutes.
In a 12-inch sauté pan over medium heat, add a thin film of extra virgin olive oil. When the pan is hot add a scant 1/4 cup of the batter to the pan per corn cake. Cook in batches for 3-4 minutes per side or until golden brown. Transfer the cooked corn cakes to a sheet pan covered with foil. Add more oil to the pan as needed and continue to cook the cakes until all the batter is used.
Wipe the sauté pan out if needed and add one tablespoon of butter. Add the sage leaves and fry until the leaves are crisp about 2 minutes. Transfer gently to a plate lined with a paper towel.
Add one tablespoon of butter to the pan and sauté the smashed garlic for about 2 minutes. Remove from the pan and thinly slice the garlic lengthwise.
In a bowl add the diced tomatoes and garlic. Season with salt and pepper.
Arrange the corn cakes on a serving platter and divide the tomato mixture topping each corn cake. Garnish each corn cake with a sage leaf and crumbled goat cheese(optional).