SPICY CORN KERNEL "PAN" CAKE

INGREDIENTS:

2 tablespoons vegetable oil

3 heaping cups fresh corn           kernels (cut from 6-8 ears)

2 tablespoons minced fresh basil, cilantro or parsley

2 tablespoons minced green onion

1-2 tablespoons minced jalapeno or serrano pepper

2 tablespoons cornmeal

3 tablespoons flour

salt & freshly ground black pepper to taste

for garnish: fresh basil, cilantro or parsley, freshly made or bottled salsa

INSTRUCTIONS:

1. Preheat oven to 400 degrees F. 

2. Measure oil into a heavy, ovenproof, medium-sized skillet (cast iron is best) and heat pan in oven 30 minutes. 

3. Combine remaining ingredients except last two in a bowl, then press evenly into hot pan. 

4. Don’t stir corn in pan, or the “crust” won’t form properly. 

5. Bake 25-30 minutes, until edges are brown and crispy. 

6. Run spatula around the outer rim of, and underneath, the corn cake to loosen it from the pan. 

7. Wearing hot pads, place a heat-proof serving plate face down over the pan and invert pan so cake drops onto plate. 

8. Garnish with fresh herbs and serve with salsa.