Sourdough Corn Cakes with Serrano Crema
Towers of flavor, these corn cakes are built from readily-available ingredients and are sure to a-maize you. Corny puns aside, the key to conquering these cakes is the sourdough starter.
I was given a ten-year-old sourdough starter in February and since then, I have made lots of delicious bread and crackers. It's worth the effort to have a starter. You can make your own or many local bakeries will give you some if you simply ask. It's like having a pet that you feed only once a week! Don't throw out your cobs, either – you can make a delicious corn broth from the cobs and then an even more delicious corn chowder from the broth.
Fresh local corn is a highlight of the summer for us. Well, actually it’s a tie between eating vine-ripe tomatoes like apples, but who’s keeping score!
Preheat oven to 200˚and place a baking sheet in the oven to keep cooked corn cakes warm before serving.
Make the serrano crema – Place all of the ingredients in a high-speed blender or Nutribullet. Blend until smooth, about one minute.
Make the corn cakes – Cut the kernels from the cob and place in a medium bowl. Add the sourdough starter, flour, seltzer water, apricot jam, almond flour, kosher salt, and baking soda. Stir to combine. Let the batter rest for 30 minutes.
Heat a large non-stick griddle on medium-low heat. Rub the skillet with canola oil for every batch of corn cakes.
Make a test corn cake – Scoop ¼ cup of dough onto the hot griddle. Cook on one side until bubbles form and burst. Lift one edge with a metal spatula to check for brownness, and then flip over. This should take 2 minutes per side. Repeat with the rest of the batter.
To serve – Make two corn cakes on plates and drizzle with the serrano crema. Top with diced avocado, tomato, and cilantro. Serve with a green salad.
- ½ cup raw cashews
- ½ cup of water
- 1 large serrano, seeded and coarsely chopped
- 1 scallion, coarsely chopped
- 2 tbsp cilantro leaves
- 1 tbsp fresh lime juice
- ½ tsp Bragg® liquid aminos
- ½ tsp sea salt
- ¼ tsp Espelette pepper
- 2 large ears of corn, husked and tassels removed
- ¾ cup of sourdough starter
- ½ cup of flour
- ½ cup of seltzer or tonic water
- 1 tbsp apricot jam
- 1 tbsp almond flour
- ½ tsp kosher salt
- ½ tsp baking soda
- canola oil for the pan
- diced avocado
- diced tomato
- freshly chopped cilantro leaves