• Recipes
• Desserts
• Cakes
• Corn cakes with avocado and smoked trout

This recipes come to you by way of two degrees of inspiration. Last summer, David Lebovitz posted his adaptation of Alice Waters’ recipe for Fresh Corn Cakes, and I forgot to make them before corn season ended. They’ve drifted in and out of my consciousness ever since, and I’m so glad I finally whipped up a batch! <br /> <br />Corn cakes pair equally well with sweet and savory toppings — serve them with maple syrup or honey butter for breakfast, or bring a basket to the dinner table in lieu of biscuits or cornbread. You can even make a killer twist on eggs benedict with corn cakes as the base, topped with ham, sliced tomatoes, poached eggs, and a ladle of hollandaise. <br /> <br />Here, I’ve topped the corn cakes with two of my favorite ingredients — flavorful flakes of smoked trout sits atop a generous smash of lemony avocado. Sprinkled with chopped chives, these make a perfect appetizer for a summer dinner.

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