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:

1. 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.
2. 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.
3. 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:

1. 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.
2. Gently pour mixture into a strainer lined with cheesecloth. Allow to drain for 20-30 minutes and chill.
3. 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!