When the warmest days of summer begin to fade into hints of fall, my garden and CSA boxes overflow with ripe, juicy tomatoes. It's sometimes a challenge to use them all and that's a challenge I welcome year after year. After all, not everyone gets to greet something like this when walking into the kitchen every day:
So now, while they are at their prime, I wanted to share some of my favorite tomato recipes and celebrate the season. And there seems like no better way to celebrate the season than pairing two of my summer favorites: sweet corn and garden tomatoes. They are a stunning combination, both when it comes to what you see on the plate and what travels from the fork to your belly. And when the corn finds its way into a delightful hot cake with crisp edges and a tender interior and the tomatoes become a simple fresh salsa to serve over them … well, something is very right with the world:
Oftentimes, I suggest making more of a dish than you'll eat in one sitting so there will be leftovers. This time around, I highly recommend not doing that. Both of these summer stars are at their best when they are fresh and wonderful. So make enough for now, savor the amazing flavor, and hope the season lasts long enough for another go. If not, hold onto those memories and let them warm you throughout the upcoming fall and winter. Don't worry, there will be another summer next year!
- 1 3/4 c. corn kernels (fresh, cut from the cob or frozen/thawed corn kernels)
- 2 tsp. crushed dried jalapeño (or 1/4 c. diced fresh - optional)
- 6 T. flour
- 1/4 tsp. baking powder
- 3/4 tsp. salt
- Generous pinch red pepper flakes
- Freshly ground pepper
- 6 T. milk
- 1 egg
- 2 c. chopped fresh tomatoes (I like to use a variety for flavor, texture, and color)
- 2 tsp. lime juice
- 2 T. olive oil
- 2 tsp. salsa & pico seasoning (or your favorite salsa spices)
- Cooking fat for frying hot cakes (I used bacon fat)
In a large bowl, combine the corn kernels, crushed dried jalapeño (or diced fresh), flour, baking powder, salt, red pepper flakes, ground pepper, milk, and egg. Stir until well incorporated.
Combine the next 4 ingredients (tomatoes through salsa & pico seasoning) in a serving bowl and allow to rest at room temperature while you prepare the hot cakes.
Heat a griddle or large nonstick skillet over medium heat. Brush liberally with the cooking fat of your choice. Drop the corn fritter batter in 1/4 cup measurements onto the hot griddle. Cook for 3 minutes per side. Remove to a serving plate and keep warm in a low oven. Serve warm with the fresh salsa.
- Yields: 4 servings
- Preparation Time: 20 minutes