Summer Corn Cakes with Chopped Tomato and Avocado Salsa

INGREDIENTS

ears corn, shucked

1 cup

all-purpose flour

1/2 cup

cornmeal (If you can only find cornmeal mix, skip the baking powder.)

1/4 cup

diced red onion

1/4 cup

thinly sliced fresh basil

1 tsp

baking powder

1/2 tsp

baking soda

Sea salt and freshly ground black pepper

large eggs, lightly beaten

2 tbsp

well-shaken buttermilk

2 tbsp

unsalted butter, melted

Canola oil, for frying

Chopped Tomato and Avocado Salsa (recipe follows)

large tomato, cored and chopped

scallion, trimmed and minced

1/2

jalapeno pepper, cored, seeded and diced

1 tbsp

chopped fresh basil

1 tbsp

chopped fresh cilantro

garlic clove, minced

Juice of 1/2 lime

1 1/2 tsp

extra-virgin olive oil

1 1/2 tsp

white wine vinegar

Sea salt and freshly ground pepper

avocado, peeled, pitted and diced