Corn Cakes with Tomato Avocado Relish

INGREDIENTS

large ears of corn, shucked

1 cup

all-purpose flour

1/2 cup

cornmeal

1/4 cup

red onion, finely diced

1/4 cup

thinly sliced fresh basil

1 tsp

baking powder

1/2 tsp

baking soda

Coarse salt and freshly ground pepper

large eggs, lightly beaten

2 tbsp

buttermilk

2 tbsp

unsalted butter, melted

Canola or vegetable oil, for frying

large tomato, cored and chopped

scallion, minced

1 tbsp

minced fresh basil

1 clove

garlic, minced

Juice of half a lime

1 1/2 tsp

olive oil

1 1/2 tsp

white wine vinegar

Coarse salt and freshly ground pepper

ripe avocado, pitted and diced