This salad is so refreshing on a hot day, and with these Corn Fritters you really don't need a salad to have an excuse to make these beauties. Add a little sea salt just at the end and just kick back and eat and let someone else do the dishes. Right.
Chuck likes the Cilantro Sauce more than I do. He can drink it.
About 2 minutes per side and they are ready.
This will make 6 nice size corn cakes, double for 12.
1 1/2 cups of corn, I had canned but it would be great with fresh.
1/2 cup of flour
1/4 cup of Corn Meal
1/4 cup of diced onion
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Salt and Pepper
1 large egg, lightly beaten
1 Tablespoon milk
1 Tablespoon butter, melted
1/2 teaspoon of chipotle chili pepper or whatever you like
Oil for frying, vegetable or olive oil
Tomato and Avocado Salad
1 medium tomato, chopped
1 or 2 green onions sliced thin
1 clove of garlic, minced
Juice of 1/2 lemon or lime
1 1/2 teaspoons of olive
1 1/2 teaspoons of any kind of vinegar you like
salt and pepper
1 ripe avocado diced
Lettuce leaves, like Romaine or Arugula
Place 1 cup of the corn in food processor and pulse several times, just until corn is slightly pureed but still chunky. Scrape the mixture into a bowl and add the remaining 1/2 cup of corn kernels. Add the flour, cornmeal, onion, baking powder, and baking soda to the bowl. Add the salt and pepper to taste. Stir to mix well. Add the egg, milk and melted butter and stir just to combine.
Make the salad, combine all the ingredients except the avocado in a small bowl and mix well to combine, cover and refrigerate until ready to use. Just before serving, mix in the diced avocado.
Place a medium skillet over medium heat. Add just enough oil to barely cover the bottom of the pan, heat until sizzling hot. Place a big Tablespoon or a bit more of the batter into the oil. Cook for about 2 minutes per side. Until golden and flip for another 1 or 2 minutes. Let cool on wire rack and add a little bit of sea salt.
Lay the lettuce leaves on a plate and add the tomato salad on top and add the avocado and the corn cake on top of it all. Add Cilantro Sauce.
Put into blender or food processor 1 bunch of washed Cilantro,
1 clove of garlic
squeeze of one small lemon
1/2 or 1 whole jalapeño
1/2 Cup sour cream
1/2 Cup of yoguart
pinch of salt
Pour into squirt bottle or in bowl and spoon onto salad . Put into blender or food processor, 1 bunch of washed Cilantro,1 clove of garlic, squeeze of one small lemon,1/2 or 1 whole jalapeño,1/2 Cup sour cream,1/2 Cup of yogurt, pinch of salt. Pour into squirt bottle or in bowl and spoon onto salad. This recipe is adapted from Annie's Eats.