Fresh Corn Cakes

Buy organic corn? Impossible...the white and yellow mixed kernels is a modern mutation, not organic at all found in markets. When possible buy from local farmer, and freeze some for later. Buyers of produce buy the inorganic corn and seeds, not heirloom variety from original seeds. It's why we have so many who are allergic to grains that are made from these inorganic seeds with the anti fungal properties and are GMO plants. Grow your own if you especially have problems with allergies.



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Fresh Corn Cake (Garden Relish recipe below)
2 Tbsp. Olive oil
2 cups fresh corn kernels (organically grown)
½ cup chopped sweet onion (or, green onions)
1 cup buttermilk
1 egg, lightly beaten
¾ cup organic quick-cooking polenta mix
½ cup flour
¼ tsp baking powder
¾ tsp baking soda
½ tsp salt
Relish or Salsa for top (recipe below)
1.In skillet heat half of the oil over medium heat. Add corn and onion. Cook and stir five minutes or until onion is tender and translucent. Remove from heat; cool. Place half of the corn mixture in a food processor. Cover; process until corn is barely cracked - not whole kernels. Transfer to a bowl. Stir in buttermilk and eggs.
2.In another bowl stir together polenta mix, flour baking powder, soda and salt. Add polenta mixture to the buttermilk mixture (liquids), stir until combined, and then the remainder of the corn mixture.
3.In a very large skillet heat remaining oil over medium heat. For each cake, pour about ½ cup batter into hot skillet; spread batter if necessary. Cook over medium heat about 2 minutes per side or until golden. Add more oil to skillet as needed. Spoon the relish or salsa on top and garnish with basil. Makes 6 2 cake servings.
RELISH;
4.In bowl combine one seeded chopped red sweet pepper; 1 ½ cups corn kernels, ½ cup chopped onion and ¼ cup chopped basil. Stir in 1 Tbsp. Olive oil and salt pepper to taste.

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