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!