Pinned by Veronica Robinson

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Summer corn cakes with chopped avocado and tomato salsa. 3 ears corn, shucked 1 cup all-purpose flour 1/2 cup cornmeal 1/4 cup diced red onion 1/4 cup thinly sliced fresh basil 1 teaspoon baking powder 1/2 teaspoon baking soda Sea salt and freshly ground black pepper 2 large eggs, lightly beaten 2 tablespoons well-shaken buttermilk 2 tablespoons unsalted butter, melted Canola oil, for frying Chopped Tomato and Avocado SalsaVeronica Robinson

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