40 minutes
A delightful summer dish featuring fresh corn cakes topped with savory tomatoes and crisp fried sage.
Corn Kernels, fresh or frozen, thawed
cups
Large egg, beaten
each
cups
Cornmeal
cups
cups
tablespoons
teaspoons
teaspoons
Unsalted Butter, melted
tablespoons
Extra Virgin Olive Oil, for frying
to taste
Fresh Sage Leaves, small
tablespoons
Garlic Clove, smashed and peeled
each
Tomatoes, roughly diced into 1/4-inch pieces
0 lb
to taste
Coarse Salt, for sprinkling
to taste
Whole-Milk Greek Yogurt, for serving (optional)
to taste
Creme fraiche, for serving (optional)
to taste
1. Prepare Corn Puree
In a food processor or blender, combine the corn kernels with the beaten egg and buttermilk. Blend until the mixture is smooth.
2. Make Batter
Add cornmeal, flour, sugar, baking powder, kosher salt, and 4 tablespoons of melted butter to the puree. Pulse the mixture until it forms a thick yet pourable batter.
3. Cook Corn Cakes
Heat olive oil in a 12-inch skillet over medium heat. Spoon the batter into the skillet, forming small pancakes. Cook each side for about 3-4 minutes, flipping once, until golden and cooked through.
4. Prepare Tomato Topping
In a small skillet, melt 1 tablespoon of butter and fry the sage leaves until crisp, about 2 minutes. Remove them and set aside. Brown the garlic in the remaining butter for 2 minutes, then add the diced tomatoes. Season with salt and pepper and cook for another minute.
5. Assemble and Serve
Top each corn cake with a generous spoonful of the tomato mixture, a few crispy sage leaves, and a sprinkle of coarse salt. Optionally, add a dollop of whole-milk Greek yogurt or crème fraîche.
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