Griddled corn cakes are colorful in both flavor and appearance, with the pea relish and garlicky, lemony mayo offering a zesty bonding experience. The beauty of this recipe is the freshness of the peas, but if necessary you can use frozen or well-rinsed and drained canned. Stone-ground cornmeal is available in most large grocery stores and specialty markets.
Ingredients
Field Pea Relish
- 3 cups water
- 1 cup low-sodium chicken broth
- 2¼ teaspoons salt
- 3 cups mixed fresh field peas (such as crowder, zipper, or lady)
- 1/3 cup canola or vegetable oil
- 1/3 cup freshly squeezed lime juice
- ¼ cup chopped fresh cilantro
- 1 tablespoon minced shallot
- ¼ teaspoon hot sauce
- ½ cup diced red onion
- ½ cup diced red bell pepper
Lemon Aloli
- 1 cup good mayonnaise
- 1 teaspoon lemon zest, plus 3 tablespoons freshly squeezed lemon juice
- 1½ to 2 teaspoons minced garlic
- ¼ teaspoon ground black pepper
- Salt
Fresh Corn Cakes
- 1 egg, lightly beaten
- 1 cup half-and-half or milk
- ¾ cup stone-ground cornmeal
- ½ cup all-purpose flour
- 1¼ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 3 cups fresh or frozen and thawed corn kernels
- ½ green onion, finely sliced
- 8 tablespoons butter or olive oil
- Thinly sliced green onions, cut on the bias, for garnish (optional)
How to Make It
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To make the Relish
- In a medium saucepan over high heat, bring the water and chicken broth (or enough of either to equal 4 cups) with 2 teaspoons of the salt to a boil. Add the peas and, when the water returns to a boil, turn the heat to medium and simmer the peas until just tender, 7 to 10 minutes. Drain the cooked peas in a colander and rinse them under cold water. Let cool and shake out any remaining water. Set aside.
- In a large bowl, whisk to combine the canola oil, lime juice, cilantro, shallot, hot sauce, and remaining ¼ teaspoon salt. Add the cooled field peas, red onion, and red bell pepper, using a spatula to gently combine. (Cover and refrigerate for up to 2 days.) To make the Aioli
- In a small bowl, stir together the mayonnaise, lemon zest, lemon juice, garlic, pepper, and ¼ teaspoon salt. Season with more salt if desired. Refrigerate in an airtight container for about 1 hour to ensure the flavors coalesce. To make the Corn Cakes
- In a small bowl, whisk to combine the egg and half-and-half.
- In a large bowl, stir to combine the cornmeal, flour, baking powder, baking soda, and salt. Stir in the egg mixture, corn, and finely sliced green onion until just combined.
- In a large skillet, heat 1 tablespoon of the butter over medium heat. Scoop two or three ¼-cup portions of batter into the pan.
- Cook the corn cakes for 3 to 4 minutes, or until the bottom of each cake is lightly browned and can hold its shape while being flipped. Cook for an additional minute, or until cooked through. Remove the cakes to a wire rack inserted into a baking pan and keep warm in the oven set at the lowest setting (they are good at room temperature too). Repeat the cooking process with the remaining butter and batter.
- Place two corn cakes on each plate. Add 1/3 to ½ cup of the field pea relish. Dollop with the lemon aioli. Garnish with the sliced green onions, if desired, before serving.
