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. Blend until smooth, about one minute.
Make the corn cakes – Add the thawed corn to a medium bowl. Add the sourdough starter, flour, oat milk, apricot jam, almond flour, kosher salt and baking powder. 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 a scant ¼ cup of dough onto the hot griddle. Cook on one side until bubbles form and a few burst. Lift one edge with a metal spatula to check for brownness, and the flip over. This should take 2 minutes per side. Repeat with the rest of the batter.
To serve – Make two corn cakes on a plates and drizzle with the serrano crema. Top with scallions, tomato, serrano and cilantro.
- ½ cup raw cashews
- ½ cup of oat milk
- 1 large serrano, seeded and coarsely chopped
- 2 tbsp cilantro leaves
- 1 tbsp fresh lime juice
- ½ tsp sea salt
- ¼ tsp espelette pepper
- 1½ cups of frozen corn kernels, thawed
- ¾ cup of sourdough starter
- ½ cup of flour
- ½ cup of oat milk
- 1 tbsp apricot jam
- 1 tbsp almond flour
- ½ tsp kosher salt
- ½ tsp baking powder
- canola oil for the pan
- 2 scallions, thinly sliced
- cherry tomatoes, finely chopped
- 1-2 serranos, thinly sliced
- fresh chopped cilantro leaves
- chopped avocado