Iron Skillet Corn Cakes With Tomato-Avocado-Mango Salsa

Ingredients for the corn cakes:
3 cups fresh or frozen corn off the cob
1 cup unsalted butter, softened
1/3 cup sugar
1 teaspoon salt
1 cup masa harina
1/4 cup flour
1 T unsalted butter, for greasing skillet

Variations:

Bacon Corn Cakes:
Add 1/2 cup cooked and crumbled bacon to the batter just before cooking.

Green Chile Corn Cakes:
Add 1/4 cup chopped green chiles to the batter just before cooking.

Cumin-Spiced Corn Cakes:
Add 2 teaspoons ground cumin to the batter just before cooking.
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Ingredients for the tomatillo guacamole:
6 to 8 tomatillos, husked and coarsely chopped (about 8 ounces)
3/4 cup coarsely chopped fresh cilantro leaves
1 avocado, halved, pitted, peeled and diced
1/2 onion, coarsely chopped
1/2 jalapeno, coarsely chopped with seeds
2 cloves garlic, smashed and quartered
juice of 1 lime
1 teaspoon ground cumin
1 teaspoon salt

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Ingredients for the mango salsa:
1/2 cup diced mango
1/2 cup diced tomatoes
2 T minced onion
2 T chopped fresh cilantro
2 teaspoons minced Serrano chile
zest and juice of 1 lime


Preparing the tomato guacamole:
Combine the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin, and salt in a food processor or blender and pulse until combined.

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Preparing the mango salsa:
Combine the mango, tomatoes, minced onion, cilantro, chile, lime zest, and lime juice in a small bowl. Allow the flavors to macerate.

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Preparing the corn cakes:
Add 2 cups of the corn to a food processor and puree. Combine the pureed corn with the softened butter, sugar, and salt. Mix well.

Stir in the masa harina, and flour, and mix until blended. Fold in the remaining corn kernels.

In a large cast iron skillet, heat 1 tablespoon butter over medium-high heat. Drop 1/2 cup portions of the batter into the hot skillet forming patties. Cook until the cakes are golden brown on one side, and flip over. Continue cooking until the cakes are cooked through and golden brown on both sides.

Serve the corn cakes as they are, or with shredded cabbage, tomatillo guacamole, sour cream, and mango salsa.

Makes 8 corn cakes