Summer Corn Cakes with Fresh Ricotta and Heirloom Tomato Salsa
By Chef Jed Demler
Summer Corn Cakes Ingredients:
- 1/2 cup all purpose flour
- 1/2 cup milk
- 2 large eggs
- 2 cups corn (2 ears shucked and removed from cob)
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon baking powder
- Butter or cooking spray (for the pan)
Directions:
- Combine the flour, milk, eggs, oil, baking powder, and salt in a mixing bowl and stir until smooth. Fold in 1/4 teaspoon black pepper and 2 cups of corn.
- Heat skillet or hot plate to medium-high heat and spoon a tablespoon or so onto a greased (butter or spray) section of the pan.
- When the edges turn brown and pull off of the pan, flip. Cook maybe 2 minutes on each side.
Homemade Ricotta Cheese Ingredients:
- 4 cups whole milk or goat milk
- 2 cups cream
- 1/2 teaspoon salt
- 3 tablespoons fresh lemon juice
- Zest of 1 lemon
- Fresh cracked black pepper
- Cheesecloth
Directions:
- Heat the milk, cream, and salt in a heavy-bottomed pot over medium-high heat until you reach a boil. Turn off the heat and add the lemon juice. Stirring frequently, the curd will start to separate from the whey.
- Gently pour mixture into a strainer lined with cheesecloth. Allow to drain for 20-30 minutes and chill.
- Once cold, mix in lemon zest and black pepper
Tomato Salsa Ingredients:
- 1 large heirloom tomato (diced)
- 1/4 cup cucumber (skinned, seeded, and diced)
- 2 tablespoons red onion (minced)
- 1/2 jalapeno (seeded and minced)
- 1 tablespoon chopped parsley
- 1 tablespoon chopped herbs (basil, dill, or tarragon)
- Juice of 1/2 lemon
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
To Assemble:
Spread ricotta cheese over the corn cake and top with fresh salsa!
Tags: Recipes / Vegetables / Sides