Corn cakes. Yum.

My nextdoor neighbor was just asking me for a good vegetarian recipe to cook for her niece so she wouldn't have to make veggie lasagna yet again. This is my go to veg recipe for non-vegetarian cooks. Fresh corn is worth the trouble, but frozen will do in a pinch.

Fresh Corn Cakes with Black Bean Relish

corn cakes
2 Tbsp olive oil
3 cups fresh corn kernels
1/2 cup chopped sweet onion
1 1/4 cups buttermilk
1 egg, lightly beaten
3/4 cup quick cooking polenta mix
1/2 cup all purpose flour
1 1/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt

relish
1 can black beans drained and rinsed
handful chopped cilantro (or basil)
1 avocado chopped
pint of grape tomatoes, halved
1/4 chopped red onion
1 chopped bell pepper
juice of 1 lime
salt and pepper to taste
(you can add your fave Italian dressing 

1. In skillet, heat half of the oil over medium heat. Add the corn and onion, stir, cook 5 minutes until onion is tender. Remove from heat. Place half of mixture in food processor. Process until smooth. Transfer to bowl. Stir in buttermilk and egg.

2. In another bowl stir together polenta mix, flour, baking powder, soda, and salt. Add polenta mixture to buttermilk mixture. Stir in remaining corn mixture until combined.

3. In large skillet heat remaining oil over medium heat. For each cake, pour about 1/4 cup batter into hot skillet, spread batter if necessary. Cook over med heat about 2 minutes per side or until golden brown. Add more oil to skillet as needed. (If you're using a non non-stick pan, spray it first.)

4. Plate corn cakes and spoon black bean relish over them. Garnish with fresh cilantro (or basil).

Makes 10-12 cakes.

I have never gotten to the pouring the batter stage and not had to make adjustments. Often, I add more corn than I was supposed to, so I have to add more buttermilk to get the right consistency. But last time I added more buttermilk early on and ended up having to add more polenta mix to get the batter right for pouring. You want it thick enough that it doesn't run across the pan when you pour, but thin enough that it doesn't sit like cookie dough when you pour it in. Also, I often blend the whole corn/onion mixture because the kids like it better that way.

This is one of Hawthorne's favorite meals.