Simple Corn Cakes with Zucchini-Tomato Salsa

This is one favorite summer recipes. It's quick, easy and very versatile. It's a twist on pancakes and can easily be made into a complete meal by adding salmon or crab meat into the batter. For a more indulgent cake you can simply add shredded cheese. You can add peppers, onions and cilantro to turn them into Mexican corn cakes and serve with black beans or as I do during the summer months, top them with a simple zucchini-tomato and black eyed pea salsa.

You Will Need:

2-4 Tbsp vegetable or grape seed oil {can substitute w real butter}
corn cut off of 3 ears or 2 cups frozen corn
2 eggs, lightly beaten
1 c corn meal
5 Tbsp milk
2 Tbsp honey
salt and pepper to taste

Make the batter by whisking together eggs, corn meal, milk, corn kernels, sugar and a dash of salt & pepper. Add oil the bottom of the hot pan. Fry cakes in batches as you would pancakes, about 2 minutes on each side.  Set aside.

For the Salsa:

4-5 Roma tomatoes
2 zucchini
1 can of black eyed peas, drained and rinsed
1/4 cup red onion finely diced
2 tablespoons fresh Basil
1-2 tablespoons lime juice
1/2 tablespoon EVOO
salt and pepper to taste

Optional:
Jalapeno pepper, minced



Toss all ingredients in a bowl to combine. Serve on top of Corn Cakes.