Ingredients

The following ingredients have 24 Servings
  • 3 eara corn (shucked)
  • 1 cup all-purpose flour
  • ½ cup cornmeal
  • ¼ cup red onion (finely diced, optional)
  • ¼ cup chopped cilantro
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Salt and pepper (to taste)
  • 2 large eggs (lightly beaten)
  • 2 tablespoons buttermilk
  • 2 tablespoons butter (melted)
  • Canola or vegetable oil (for frying)
  • 6-10 cherry tomatoes (halved)
  • 1 scallion (minced)
  • 2 tablespoons minced cilantro
  • 1 clove garlic (minced)
  • Juice of half a lime
  • 1½ teaspoons olive oil
  • 1½ teaspoons white wine vinegar
  • Salt and pepper (to taste)
  • 1 ripe avocado (pitted and diced)

Instruction

  • Cut the corn from the cob into a large bowl. Place 2 cups of the corn into the food processor and pulse until slightly pureed, but still somewhat chunky. Return to the bowl with the remaining corn.
  • Add the flour, corn meal, onion, cilantro, baking powder, baking soda, and salt and pepper. Stir to combine.
  • Add the eggs, buttermilk, and butter and stir until just combined.
  • To make the relish, combine all of the ingredients into a small bowl, except for the avocado. Stir to combine everything. Store in the refrigerator for up to 2 days. Add the avocado just before serving, to prevent browning.
  • Heat a large skillet over medium heat. Add enough oil to cover the bottom of the pan and heat until it's sizzling hot.
  • Scoop tablespoons of batter into the hot pan, about 4 or 5 per batch. Do not over crowd the pan. Fry 1-2 minutes per side, until golden brown. Transfer to a paper towel lined dish.
  • Serve immediately with the relish. Ranch dressing is also yummy on these guys.