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1
Preheat the oven to 200F.
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2
Line a baking sheet with a brown paper bag.
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3
Cut the corn from the cobs into a large bowl and scrape the stripped cobs with the back of the knife to release the juices into the bowl.
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4
Place 2 cups of the corn kernels in a food processor or blender and pulse several times, until the corn is slightly pureed but still chunky.
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5
Scrape into the bowl with the remaining corn kernels and add the flour, cornmeal, onion, basil, baking powder, baking soda, and salt and pepper to taste and stir to mix.
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6
Add the eggs, buttermilk, and butter and stir just to combine; do not overmix.
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7
Place a large skillet over medium heat, add just enough canola oil to barely cover the bottom, and heat until sizzling hot (see Know-how, page 100).
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8
One heaping tablespoon at a time, scoop the batter into the skillet.
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9
Cooking in batches of 4 or 5 to avoid overcrowding, fry the cakes 1 to 2 minutes per side, until golden brown.
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10
Drain on the lined baking sheet and place in the oven to keep warm while cooking the remaining corn cakes.
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11
Serve warm topped with a heap of Chopped Tomato and Avocado Salsa.
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12
Place the tomato, scallion, jalapeno, cilantro, basil, garlic, lime juice, olive oil, vinegar, and salt and black pepper to taste in a bowl and stir to mix.
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13
Refrigerate in an airtight container until ready to serve, or for up to 2 days.
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14
Just before serving, add the avocado and mix gently.
