Sweet Corn Cakes by Kate Alvarez

Sweet Corn Cakes by Kate Alvarez

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Sweet Corn Cakes:

3/4 c. cornmeal

1/4 c. flour

1/4 tsp salt

1/2 tsp baking powder

1 T. sugar

6 T. butter, melted

1/2 c. milk

Large handful cotton candy

 

Mix the dry ingredients. Dissolve the cotton candy in the milk. Combine the milk with the dry ingredients, then add the melted butter. Let sit about 10 minutes. When ready, heat 1-2 T avocado oil in a nonstick pan over medium heat. Drop balls of the batter (about 2 T) onto the pan, flattening slightly. Pan fry about 2-3 minutes per side, until golden brown.

 

Grapefruit Avocado Salsa:

1/3 English cucumber peeled and chopped

1 grapefruit, supremed and cut into chunks

1 avocado, cubed

2 T chopped cilantro

Juice of 1/2 lime

Generous pinch of salt

 

Combine all together and set aside until ready to assemble.

 

Poblano Crema:

2 poblano peppers

1/4 c. fresh cilantro

1/2 c. sour cream

Juice of 1/2 lime

1/2 tsp. salt

1/4 tsp. black pepper

 

Roast poblanos in the oven at 450F for about 20-25 minutes until the skins are bubbling and blackened. Let cool, then peel the skins off and remove the seeds. Process until smooth in a food processor along with the cilantro. Fold in the sour cream, lime, salt and pepper. Let rest in the fridge for at least 15 minutes.

 

Assembly:

Place a corn cake in the center of the plate. Top with a generous amount of the avocado grapefruit salsa, and swirl the poblano crema around the corn cake. Garnish with cilantro. Enjoy!

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