Summer corn cakes
Cakes
I first tasted this corn cake at Kerry Diamond's quaintly Southern restaurant Seersucker, where it was strewn with a tangle of raw corn kernels and heirloom tomatoes -- and that's what you should do to it too. (Two seasonal birds, one stone.) The thing lasted a mere 3 minutes on the table, and around minute 1, it occurred to me that this was the only responsible way to navigate corn fatigue: let the sweet, starchy kernels stage a little healthy competition with basil and red onion, and then mellow it all out in a hot, buttered skillet.
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<br />If you're wise, you'll top it with a poached egg, like Seersucker does. A fried one works just as well, so long as there's a runny yolk to mediate between flavors, to make them place even nicer than they're told they should.
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<br />Recipe adapted from Seersucker.
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