An appetizer bursting with fresh summer flavors. Pair with a Chenin Blanc from the Loire Valley.
Keyword corn cakes
Servings 24corn cakes
Author adapted from "Dinner Changing the Game," by Melissa Clark
1cupfresh corn kernels (about 2 ears of corn)
1teaspoonkosher salt, +
6tablespoonsunsalted butter, melted
extra-virgin olive oil for fryin
For the tomato topping
24 + smallfresh sage leaves
3clovesgarlic, smashed and peeled
1lb.tomatoes, cut into 1/2-inch diced pieces
freshly ground black pepper
fresh goat cheese crumbles, for serving (optional)
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.
For the Tomato topping
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).