Roasted Corn Cala with Tomato Salad

Serve these corn fritters hot, topped with tomato salad. Photo shows the fritters topped with smoked trout, but any savory combination will work well.

For the salad:

1 pint grape tomatoes, halved, or 2-3 large ripe tomatoes, cut into generous dice
1 small handful basil leaves, cut in a chiffonade (thin strips)
2 tablespoons red wine vinegar
4 tablespoons extra virgin olive oil
Salt and Pepper

Combine above ingredients and toss. Adjust seasoning to taste, including the vinegar. Let sit for 15-20 minutes.

For the cala cakes:

2 ears roasted, grilled or boiled corn, cut off the cob (you can even use raw corn and sauté it with the onion)
1 small onion, diced
1 tablespoon garlic
1 cup cooked white rice
1 bunch green onions, sliced
½ cup flour
2 teaspoons baking powder
1 egg lightly beaten
¾ cup buttermilk
Salt and Pepper
Butter, lard, olive oil, vegetable oil or canola oil for sautéing

Sauté onions and garlic (with raw corn, if using it) in a little butter/oil until the onion is translucent and lightly golden. Cool slightly and combine with all remaining ingredients in a large bowl. Mix well.

In a heavy-bottomed frying or sauté pan (preferably a well-seasoned cast iron skillet), heat an ounce or so of butter/oil. Spoon in about 2 oz of batter per cake. They should look like plump pancakes. Cook until edges look dry then flip and finish.

from Chef Stephen Stryjewski, Cochon Restaurant in New Orleans