Good Bites {1}

I recently got into PINTEREST......{anyone who knows what this is knows the next comment} ENOUGH SAID! Yep it is highly addictive. Anywaaaaaaaaay.... I saw this recipe yesterday and had to try it. I wanted to make it last night, went to the store for the fresh produce, but knew I was running last night and decided to wait for today where I had a bit more time to spend in the kitchen. Well, it is so good I had to share it with you! From what I can gather it comes from a cookbook {Sara Foster's Southern Kitchen}. It is very easy to make and because the presentation is so beautiful it would be a great company appetizer or side dish.

I made it true to the recipe but I did change a couple of small things. I guess then I really didn't..but the adjustments are very small :)

1} I did not use Ranch Dressing as the finishing sauce (YUK) I made a basil sauce (recipe below) instead and it was great, after all there is basil in the corn cakes.

2} I added a small amount of chopped roasted jalapeno peppers in the relish. Probably 1

pepper. Mark likes heat!

3} I seeded the tomato

I served it with grilled chicken BUT it could be a total veggie meal (Mel, here is one for meatless Monday)

Corn Cakes with Tomato Avocado Relish (makes 12)

Ingredients: For the corn cakes: 3 large ears of corn, shucked 1 cup all-purpose flour ½ cup cornmeal ¼ cup red onion, finely diced ¼ cup thinly sliced fresh basil 1 tsp. baking powder ½ tsp. baking soda Coarse salt and freshly ground pepper 2 large eggs, lightly beaten 2 tbsp. buttermilk 2 tbsp. unsalted butter, melted Canola or vegetable oil, for frying

Ranch dressing, for serving (optional)

For the relish: 1 large tomato, cored and chopped 1 scallion, minced 1 tbsp. minced fresh basil 1 clove garlic, minced Juice of half a lime 1½ tsp. olive oil 1½ tsp. white wine vinegar Coarse salt and freshly ground pepper 1 ripe avocado, pitted and diced Directions: Cut the corn kernels off of the cobs and place in a large bowl. Place 2 cups of the corn kernels in the food processor and pulse several times, until the corn is slightly pureed but still chunky. Scrape the mixture into the bowl with the remaining corn kernels. Add the flour, cornmeal, onion, basil, baking powder, and baking soda to the bowl. Season with salt and pepper to taste. Stir to mix well. Add the eggs, buttermilk, and butter, and stir just to combine. To make the salsa, combine all of the ingredients except the avocado in a medium bowl and mix well to combine. Cover and refrigerate until ready to serve, up to 2 days. Just before serving, mix in the avocado. Place a large skillet over medium heat. Add just enough oil to barely cover the bottom of the pan and heat until sizzling hot. Scoop the batter into the skillet a heaping tablespoon at a time, cooking the cakes in batches of 4 or 5 so that they are not touching. Fry 1-2 minutes per side, until golden brown. Transfer the cooked cakes to a wire rack and repeat with the remaining batter. Serve immediately topped with the relish and drizzled with ranch dressing, if desired. My Basil Sauce I cup of fresh basil 1 cup of sour cream or plain greek yogurt S&P Pulse the basil in the food processor to chop, add yogurt and S & P, pulse together. Chill till serving time.