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Corn Cake Summer Salad with Arugula and Sweet Peaches

Corn Cake Summer Salad with Arugula and Sweet Peaches and Tomato/Avocado Relish
Makes 10-12 Corn Cakes
Serves 3-4

Ingredients for corn cakes:
3 large ears of corn, shuck and remove kernels with a sharp knife – $1.77
1 cup all-purpose flour – stock
½ cup cornmeal – stock
¼ cup onion, finely diced – $0.89
¼ cup thinly sliced fresh basil – $1.99
1 teaspoon baking powder – stock
½ teaspoon baking soda – stock
1 teaspoon Old Bay seasoning – stock
Salt and freshly ground black pepper – stock
2 large eggs, lightly beaten – stock
2 Tablespoons milk – stock
2 Tablespoons butter, melted – stock
Canola oil – stock

Ingredients for relish:
1 large tomato, chopped finely and seeded – $1.89
1 tablespoon fresh basil, chopped – calculated above
1 clove garlic, pressed or minced – stock
Juice of half a lime – $0.25
1 avocado, diced – $1.50
Salt and freshly ground black pepper – stock

Ingredients for salad:
Baby arugula – $2.49
2 ripe peaches, pitted and sliced thin – $2.99
Drizzle of Balsamic vinegar – stock
Grand total assuming well-stocked kitchen: $13.77
Cost per serving: $3.44

Directions:
1. Place 2 cups of the corn kernels in a food processor and pulse several times to render the corn chunky but still pureed. Transfer the corn to a bowl with the remaining whole kernels, then stir in flour, cornmeal, onion, basil, Old Bay, baking powder, and baking soda. Season with salt and pepper, then gently mix in eggs, melted butter and milk.

2. Prepare the relish by mixing together all ingredients except avocado and salt and pepper. Cover and refrigerate until ready to serve, then fold in avocado. Season with salt and pepper to taste.

3. Coat the bottom of a large nonstick skillet with a thin layer of canola oil and heat over a medium-high flame. Form cakes by rolling 3 tablespoons of batter in your hands, then placing in the skillet. Fry for 1-2 minutes per side until golden brown and crispy. Place on a plate lined with paper towels.

4. Arrange arugula and sliced peaches on plates, drizzle Balsamic vinegar over top and gently toss. Serve corn cakes over salad garnished with tomato/avocado relish.