Corn Cakes with Garden Relish

There are some things in life that have become so synonymous with other things that it's hard to imagine one without the other.  Peanut butter and jelly, salt and pepper, chocolate with pretty much anything, and of course summer and Jersey corn.  Growing up in New Jersey, right next to a farm, there was nothing better than buying freshly picked sweet Jersey corn from the roadside stand.  To this day, it's a simple pleasure that really can't be beat.  But since I know I can only get this delicious corn for a short time during the summer, I usually buy a lot, and then after I've stuffed myself into a corn coma, I'm all corned out until the next summer.  


So this year I found some new recipes to incorporate my beloved Jersey corn.  The first is a delicious corn cake with garden relish.  While my hubs grilled up some burgers and dogs, I made the corn cakes and they were a perfect compliment!  Just an FYI, the garden relish was absolutely delicious on my hot dog :)


Corn Cakes with Garden Relish:
Recipe from Better Homes and Gardens: Fresh Corn Cakes

Ingredients:
Corn Cakes:
2 Tbsp. olive oil
2 cups fresh corn kernels
1/2 cup chopped sweet onion
1 cup buttermilk
1 egg, lightly beaten
3/4 cup quick cooking polenta mix
1/2 cup all-purpose flour
1-1/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 recipe Garden Relish
Fresh Basil leaves (optional)


Garden Relish:
1 large seeded and chopped red sweet pepper
1-1/2 cups fresh corn kernels
1/2 cup chopped onion
1/4 cup chopped basil
1 tablespoon olive oil
salt and pepper to taste. 


Directions
1.  In a large skillet heat 1 tablespoon olive oil over medium heat.  Add corn and onion.  Cook and stir about 5 minutes or until onion is just tender.  Remove from heat; cool slightly.  Place half of the corn mixture in a food processor.  Cover and process until nearly smooth.  Transfer to a large bowl.  Stir in the buttermilk and egg.


2.  In another bowl, stir together the polenta mix, flour, baking powder, baking soda, and salt.  Add the polenta mixture to the buttermilk misture and stir until just combined.  Stir in the remaining corn mixture.


3.  In a very large skillet heat remaining 1 tablespoon olive oil over medium heat.  For each corn cake, pour about 1/4 cup batter into hot skillet, spread batter if necessary.  Cook over medium heat about 2 minutes on each side or until golden brown.  Add more oil to skillet as needed when frying remaining cakes.  Spoon relish over corn cakes and if desired, top with basil


Garden Relish:
In a bowl, combine 1 large seeded and chopped red sweet pepper, 1-1/2 cups fresh corn kernels, 1/2 cup chopped onion, and 1/4 cup chopped basil.  Stir in 1 tablespoon olive oil.  Add salt and pepper to taste.  


Makes 6 servings.