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:
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:
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!