I whipped up these corn-cakes the other night in a effort to use up some cobs of sweet corn and the rest of the avocado-lime-cream. All the recipes I've seen for them would have made Paula Deen blush by how packed with butter and eggs they were, so I was a little skeptical about coming up with a vegan version. I shouldn't have been, obviously! It never ceases to amaze how unnecessary eggs and butter often are. Not only were these awesomely yummy without being totally heart-attack inducing, but they brought to mind the kind of easy and hearty food cowboys might eat around the campfire, after a long day of... hmmm, what exactly do cowboys do, other than get in fights in saloons? Anybody know?
Well at any rate, they were super topped with spicy salsa and avocado cream and I highly recommend them for yourself and any badass vegan cowboys you may know. Thinly sliced scallions might be a good addition to the batter as well.
-1 C. flour
-2 tsp. baking powder
-1 tsp. salt
-1/8 tsp. onion powder/ season salt (optional)
-1 C. soymilk
-1 tsp. apple cider vinegar
-2 C. corn kernels (preferably fresh)
-2 Tbs. earth balance, melted
-1 tsp. agave nectar
1.) Combine flour, baking powder, salt, and onion powder and set aside. If using fresh corn, carefully cut corn off of cobb, cutting close enough to get some of the pulp. (If you're like me, the corn flies everywhere, so maybe do this into a bowl.)
2.) Whisk together soymilk and apple cider vinegar and set aside.
3.) Add 3/4 C. of the corn, the melted margarine, and agave nectar. Process until fairly smooth. (Some lumps= ok.)
4.) Grease and heat a griddle to medium heat. Combine the wet and dry ingredients along with the rest of the corn and whisk together until "just mixed." Ladle onto the griddle in small batches, heating about 2 minutes on each side.
Serve with salsa (as long as its not made in New York City, since cowboys hate that), caramelized onions, and avocado cream or guacamole. :)
Song of the Day: The Thrills- Big Sur