|This is the ultimate summer meal. I took the idea of serving corncakes with pulled pork from Good Thymes and Good Food. I got the idea of serving corncakes with tomato and avocadoes from Buns in My Oven. I decided to combine the two with ultimate success. The pulled pork was a spicy compliment to the sweet corn cake and the tangy relish topped off the mix beautifully. I used my most recent recipe for pulled pork from the sandwich swap, but any recipe will do. This recipe makes 6 corncakes. Even C adored this meal. He was skeptical at first, he thought we were having sandwiches, but he was not disappointed. And neither was I...it was delicious.|
2 ears of corn, shucked
½ cup all-purpose flour
¼ cup cornmeal
1 tablespoon of minced onion
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon cayenne pepper
salt and pepper, to taste
1 large egg, lightly beaten
1 tablespoon milk
1 tablespoon butter, melted
Canola or vegetable oil, for frying
Juice of half a lime
2 teaspoons olive oil
2 teaspoons white vinegar
Dash of hot sauce
1 tomato, cored and chopped
1 ripe avocado, pitted and diced
Coarse salt and freshly ground pepper
1 recipe for Dr. Pepper Pulled Pork, or your favorite pulled pork recipe
Cut the corn from the cob into a bowl. Place one cup of the corn kernels in a food processor and pulse 3 to 5 times. Return the pureed corn to bowl with the remaining corn kernels. Add the flour, corn meal, onion, baking powder, baking soda, cayenne, salt and pepper; stir to combine. Add the eggs, milk, and butter and stir until just combined.
Whisk together the lime juice, oil, vinegar and hot sauce. Toss the tomato and avocado with the lime juice mixture; salt and pepper to taste. Set aside.
Heat a large skillet over medium heat. Add enough oil to cover the bottom of the pan over medium-high heat. Spoon one quarter cup of batter into the hot pan and fry one to two minutes per side, until golden brown. Transfer to a paper towel lined dish to drain.
Serve the corn cakes topped with the pulled pork and avocado-tomato relish.
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