Wednesday, July 7, 2010

Summer Corn Cakes and Black Bean Sauce

Now that corn is available fresh and by the dozens, I like to take advantage of it as much as possible. You know the corn is good when you don't even have to cook it. While I love eating it straight off the cob, I've never made it into a patty type cake, so I came up with this recipe using fresh zucchini as well and it turned out awesome!
Summer corn cakes with zucchini, cilantro and jalapeno, avocado pico de gallo and black bean sauce.

Corn Cakes
3 tbl extra virgin olive oil
1 small zucchini,shredded
4 ears of corn, kernals removed
2 scallions, chopped (whites and greens)
1 small sized russet potato, fully cooked
1/4c breadcrumbs
1/4c cilantro, minced
1/2 jalapeno, seeds and membrane removed and minced
3 cloves garlic
juice of 1/2 a lime
In a food processor combine the cooked potato, kernals of corn from 3 cobs, scallions, cilantro, jalapeno, garlic and lime juice. Puree until almost smooth but still slightly chunky. In a bowl combine corn mixture with remaining corn kernals, shredded zucchini and breadcrumbs. Mix together, form patties (around 7) and chill for 30 min. Heat oil in a large skillet and cook patties until golden brown on each side.

Black Bean sauce
1-15 oz can black beans, drained and rinsed
4c vegetable broth or water
2 bay leaves
2 cloves garlic, crushed
stems from one bunch of cilantro, chopped small
salt and pepper
Place beans in a large sauce-pan and add all remaining
ingredients. Bring to a boil, then reduce the heat and simmer,
uncovered, for about 15 minutes. Add additional water if needed.
Remove bay leaves, then transfer the bean mixture to a food processor.
Process well, adding water if needed to make desired consistency.

Avocado pico de gallo
1 avocado, diced into small cubes
1 red pepper, small dice
1/4 sweet yellow onion, small dice
1/4c cilantro, minced
Juice of half a lime
1/2 jalapeno, seeds and membrane removed and minced
Combine all ingredients.

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