Fresh Corn Cakes with Caramelized Shallots & Tomatoes
Fresh corn cakes use the best of summer sweet corn with cornmeal for texture, and are topped with quick caramelized shallots and heirloom tomatoes.
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
Servings 124-inch cakes
For the corn cakes:
2cupscorn kernelsdivided in half (cut from about 2 ears of corn)
2tablespoonsunsalted butterplus more for cooking
1/2Tablespoonapple cider vinegar*
Pinchof salt and pepper
For the caramelized shallot and tomatoes:
1tablespooneach butter and oil
2cupschopped cherry tomatoes(I used mini heirloom tomatoes)
Salt and pepper to taste
In a blender, purée half the corn kernels, butter, honey, vinegar & milk until mostly smooth.
Transfer mixture to a large bowl and mix in remaining corn kernels. Add the dry ingredients, and stir everything together until thoroughly combined. Let sit for a couple minutes.
In a skillet (I use my griddle pan), melt some butter over medium heat and about add 2 heaping tablespoons of batter for each pancake. Cook about 2-3 minutes per side or until cooked through. Set cooked cakes aside on a large plate. Repeat as necessary until all batter is used.
Meanwhile, heat a medium skillet over medium heat, add butter and oil, and sauté shallots until transparent. Add brown sugar and cook, stirring, until sugar has melted into the shallots. Add a teaspoon of water if the pan seems dry. Add tomatoes and sauté until tomatoes break down and release juices. Add salt and pepper to taste, then add butter and stir until melted and everything combines to form a chunky sauce.
Top each cake with the tomato mixture, and a fried egg or cubed avocado if desired!
Keep any leftover cakes in the refrigerator for 2-3 days, or wrap individually in plastic wrap and freeze for an easy breakfast or dinner later.
*you could also skip the vinegar and use 1/2 cup buttermilk in place of the milk.Corn cakes adapted from Food52.
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