Corn Cakes with Crispy Plantain, Roasted Tomatoes & Pineapple Salsa

Thin, savory corn cakes studded with fresh corn kernels and jalapeno, layered with roasted tomatoes, crispy plantain chips and sweet, chilled pineapple salsa.

Corn Cakes
1 tbl extra virgin olive oil, plus more for cooking
1/4 cup yellow onion, minced
1 garlic clove, minced
1/2 jalapeno, seeded, minced
1 tsp cumin
1 cup yellow cornmeal
3/4 cup all-purpose flour
1/2 cup fresh corn kernels
2 tbl chopped, fresh cilantro
1 tsp baking powder
1/2 tsp salt
1/4 tsp white pepper
1 1/2 cup vegetable broth

Saute the onion, garlic and jalapeno with cumin in 1 tbl of olive oil until soft and translucent, 5 minutes.
Combine the cornmeal, flour, corn kernels, cilantro, baking powder, salt and pepper in a bowl.
Add the broth to the onion and bring to a simmer. Pour the broth and vegetables over the flour mixture and mix into a thick batter.
Pour 1-2 tbl of olive oil in the saute pan and scoop medium sized spoonfuls of batter, spreading lightly into thin cakes. Cook until golden brown on both sides.

Crispy Plantain
1 plantain, thinly sliced on a diagonal
2-4 tbl coconut oil
1 tsp turbinado sugar
pinch of salt

Cook the slices of plantain in 2 tbl of coconut oil until just softened but not browned, 2-3 minutes. Remove from heat, drain and gently press down on each to smash and flatten. Season with sugar and salt and add back into the pan to crisp until golden brown. Drain on a paper towel to remove any excess oil.

Roasted Tomatoes
1 heirloom or hot house tomato, 1/2" slices
1 tbl extra virgin olive oil
salt and pepper

Preheat the oven to 425.
Drizzle the tomato slices with oil, salt and pepper and roast on a baking sheet for 15 minutes.

Pineapple Salsa
1/3 fresh pineapple, small dice
1/2 jalapeno, seeded, minced
4 oz jar chopped pimentos, drained
2 tbl chopped, fresh cilantro
2 tbl fresh lime juice
salt and pepper

Combine all of the ingredients and season to taste with salt and pepper. Let chill for at least 15 minutes before serving.