Corn Cakes with Fresh Tomato Salsa

Fresh tomato salsa over corn cakes is one of life’s simple pleasures!   My mom found this recipe a couple of summers ago.  She’s a great cook and an expert at spotting unusual but delicious recipes.  I’ve gotten many good recipe recommendations from ones she’s tried.  This particular recipe is one of our favorites.  The combination of flavors is excellent.  This is a great summer recipe when fresh tomatoes and cilantro are readily available.  My whole family likes this one and I usually have to make at least a triple batch to satisfy everyone’s appetite.  This recipe is a meal in itself, but could also serve as an excellent appetizer or side dish.

Ingredients:

Salsa:

6 fresh tomatoes, peeled and diced

1 small onion, diced

fresh cilantro, chopped (about 1/4 cup or to taste)

1 small lemon, juiced

salt and pepper to taste

Corn Cakes:

1 cup sweet corn (fresh or frozen)

1 1/4 cups cornmeal mix (this is not corn meal, it’s corn meal mix, I used Martha White brand)

1 cup sour cream

1 egg

1/8 cup milk

Pine Nuts

Peel and dice the tomatoes, mince the onion and chop the cilantro.

Place in a  bowl and add fresh lemon juice, salt, and pepper.   Stir to combine then set aside while toasting the pine nuts and preparing the corn cakes.

To toast the pine nuts, place them in a dry skillet over medium heat and toast until lightly browned.  It’ll take 5 or 6 minutes.  Set aside.

For the corn cakes, combine corn, corn meal mix,  and sour cream in a bowl.

Add egg and just enough milk to make the batter easy to stir, probably about 1/8 cup or so.

Lightly coat a non-stick griddle with vegetable oil and place over medium-high heat.  When griddle is hot, ladle the batter onto the griddle and cook until browned on each side.

Serve warm, topped with fresh salsa, pine nuts and additional sour cream if desired.  Delicious!

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Ingredients:

Salsa:

6 fresh tomatoes, peeled and diced

1 small onion, diced

fresh cilantro, chopped (about 1/4 cup or to taste)

1 small lemon, juiced

salt and pepper to taste

Corn Cakes:

1 cup sweet corn (fresh or frozen)

1 1/4 cups cornmeal mix (this is not corn meal, it’s corn meal mix, I used Martha White brand)

1 cup sour cream

1 egg

1/8 cup milk

Pine Nuts

Peel and dice the tomatoes, mince the onion and chop the cilantro.  Combine in a  bowl and add fresh lemon juice, salt, and pepper.  Stir to combine then set aside while toasting the pine nuts and preparing the corn cakes.

To toast the pine nuts, place them in a dry skillet over medium heat and toast until lightly browned.  It’ll take 5 or 6 minutes.  Set aside.

For the corn cakes, combine corn, corn meal mix, sour cream and egg in a bowl.  Add just enough milk to make the batter easy to stir, probably about 1/8 cup or so.  Lightly coat a non-stick griddle with vegetable oil and place over medium-high heat.  When griddle is hot, ladle the batter onto the griddle and cook until browned on each side.

Serve warm, topped with fresh salsa, pine nuts and additional sour cream if desired.  Delicious!