4 – 5 servings
2 – 3 fresh cobs of corn, husks and silk removed
2 green onions, finely sliced
½ to 1 teaspoon (2 – 5 mL) minced jalapeno pepper as to taste
¼ cup (50 mL) unbleached all-purpose flour
½ teaspoon (2 mL) baking powder
½ (2 mL) teaspoon salt
1 large egg, whisked to combine
1 teaspoon (5 mL) maple syrup
1 tablespoon (15 mL) butter or vegetable oil
1. To cut kernels from cobs, trim stem end so it lies flat; hold cob upright with stem-end on cutting board or large place and cut off kernels in downward stokes from tip to the bottom without cutting into the tough cob. Reverse the cob, still holding the cob upright and use the flat back edge of the knife to press out the pulp left on the cob.
2.Measure 2 cups (500 mL) corn and pulp and place mixture in a mixing bowl. Stir in onions, jalapeno, flour, baking powder and salt. Stir in egg and maple syrup.
3.Heat a large skillet with the oil on medium heat. Drop heaping tablespoons of batter into the pan and slightly flatten to make 3-inch (7.5 cm) patties. Continue to make 6 – 7 patties if pan is large enough or cook in two batches. Cook until golden on underside; flip over cooking about 2 minutes of each side. Overcooking can cause cakes to be dry.
Serve warm with tomato salsa.
Fresh tomato salsa
makes 1 1/2 cups (375 mL)
This is a popular warm weather condiment originating in Mexico where it is served at every meal. Salsa means, “sauce” in Spanish. Salsa is a replacement to ketchup, a condiment that is high in sugar and will undercut flavours in the others foods.
2 medium tomatoes, coarsely chopped
½ medium onion, coarsely chopped
1 garlic clove, chopped
¼ to ½ jalapeno, seeds removed, chopped
¼ – ½ teaspoon (2 – 5 mL) salt or to taste
2 teaspoons (10 mL) chopped fresh cilantro leaves
Combine all the ingredients except cilantro in a blender or food process, pulsing on and off just until ingredients are combined but salsa remains chunky. Leave 30 minutes so flavours mingle.
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