Summer Corn Cakes

Rachel and Jesse made these delicious corn cakes last week and they were so good that Ezekiel and I devoured several. They are perfect for a summer brunch and I was eager to make them for Robb. Since he likes them just about as much as I do, I have to pass on this recipe. What is your favorite go-to summer food?

Corn Cakes
3 ears corn, shucked
1 c. all-purpose flour
1/2 c. cornmeal (If you can only find cornmeal mix, skip the baking powder.)
1/4 c. diced red onion
1/4 c. thinly sliced fresh basil
1 t. baking powder
1/2 t. baking soda
Sea salt and freshly ground black pepper
2 large eggs, lightly beaten
2 t. well-shaken buttermilk
2 t. unsalted butter, melted
Oil for frying

Cut the corn from the cobs into a large bowl, place 2 cups of the corn kernels into a food processor, and pulse several times, until the corn is slightly pureed but still chunky. Scrape into the bowl with the remaining corn kernels. Add flour, cornmeal, onion, basil, baking powder, baking soda, salt and pepper to the corn. Stir to mix. Add the eggs, buttermilk and butter, and stir just to combine. Place a large skillet over medium heat. Add just enough oil to barely cover the bottom, and heat until sizzling hot. One heaping tablespoon at a time, scoop the batter into the skillet. Cooking in batches of 4 to 5 to avoid overcrowding, fry the cakes 1 to 2 minutes per side, until golden brown. Serve warm topped with a heap of Chopped Tomato and Avocado Salsa. (Makes about 12 large cakes; serves 6 to 8)

Chopped Tomato and Avocado Salsa
2 large tomatoes, cored and chopped
2 scallions, trimmed and minced
1/2 jalapeno pepper, cored, seeded and diced
2 T. chopped fresh basil
2 T. chopped fresh cilantro
1 garlic clove, minced
Juice of 1 lime
1 1/2 t. extra-virgin olive oil
1 1/2 t. white wine vinegar
Sea salt and freshly ground pepper
2 avocados, peeled, pitted and diced

Place all of the ingredients (except the avocado) in a bowl, and stir to mix. Refrigerate in an airtight container until ready to serve, for up to 2 days. Just before serving, add the avocado, and mix gently. (Makes about 2 cups)