Putting together blog posts with kids fighting and screaming in the background is not the easiest thing in the world to do. Not to mention, it’s hard to cook with the heat and spending so much time at the beach and out of the house.
But recently we had some friends over for a BBQ, and it was the perfect time to try out a new recipe!
And the perfect excuse for a blog post…funny how when you’re a blogger,
you see everything as a potential blog post, hahaha ;)
*Make the salsa first so it has time to rest to let the flavours combine.
Fresh Tomato & Avocado Salsa
6 medium sized tomatoes
1 ripe mango
1 or 2 ripe avocados
1 pepper, yellow or orange for colour interest
2 tbsp chopped green onion
1 garlic clove
1/4 cup chopped basil
handful chopped cilantro
juice from 1-2 limes (depending on your tastes)
1 – 2 tbsp olive oil (depending on how much lime juice you use)
salt & pepper to taste
- Combine all ingredients.
- Let rest for about an hour to let the flavours combine.
Basil & Corn Cakes
Recipe adapted from Ezra Pound Cake
2 1/2 cups cooked corn kernels (I just used 2 – 19oz cans of whole kernel corn)
1 cup flour
1/2 cup cornmeal
1 tsp baking powder
1/2 tsp baking soda
salt & pepper to taste
1/4 cup chopped green onion
1/4 cup chopped fresh basil
2 tbsp buttermilk
2 tbsp melted butter
canola oil for frying
- You can make these ahead of time and keep them warm in your oven before serving time. So preheat your oven to 200 degrees.
- In a food processor pulse 2 cups of the corn (keep the other 1/2 cup aside), until it is slightly pureed but still chunky. When done, put the pureed corn into a bowl with the 1/2 cup whole corn kernels and mix.
- In another bowl, whisk together the eggs, buttermilk and melted butter. Mix in the corn, onion and basil.
- In a separate bowl whisk together the flour, cornmeal, baking powder, baking soda, salt and pepper.
- Then add the wet mix to the flour mix, and stir until just combined.
- In a frying pan over medium-high heat, add some canola oil for frying – just enough to cover the bottom of the pan – you don’t need much. Add the batter 1 heaping tbsp at a time, and cook each side 1-2 minutes, until they are golden brown. It is best to not crowd the pan, so only make 4-5 at a time. When they are done, transfer them to the oven to keep warm.
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