Recipe: Stew Leonard's Sweet Corn Cakes with Plum Tomato Coulis

SWEET CORN CAKES WITH PLUM TOMATO COULIS

FOR THE TOMATO COULIS:
4 plum tomatoes, seeded and chopped
1 clove garlic, minced
1/2 small jalapeno chile, seeded and minced
2 tablespoons virgin olive oil
1 teaspoon sugar

FOR THE CORN CAKES:
1 1/4 cups all-purpose flour
1/2 cup cornmeal
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
1/4 cup melted butter, cooled slightly
1 large egg
1 cup fresh corn kernels*

TO MAKE THE TOMATO COULIS:
In a medium bowl, toss together the tomatoes, garlic, jalapeno, oil, and sugar. Set aside.

TO MAKE THE CORN CAKES:
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.

In a medium bowl, whisk together the buttermilk, butter and egg. Add to the dry ingredients and mix just until lumpy. Fold in the corn kernels, stirring just until blended.

Heat a nonstick griddle or skillet over medium heat. Pour in the batter by 2 tablespoonfuls for each pancake onto the skillet. Cook for 1 to 2 minutes, or until the underside is golden and bubbles break on top. Turn and cook for 1 to 2 minutes more, or until the underside is golden.

TO SERVE:
Place 3 pancakes on each plate and drizzle with 2 tablespoons of the tomato coulis.

*TIP:
For fresh corn kernels, hold a cob upright over a bowl. Slice down at a 45 degree angle to release the kernels.

Makes 8 servings
Source: Stew Leonard's Winning Recipes Cookbook by Stew Leonard, Jr.