specks of mex May 20, 2008

courtesy of louise’s amazing organic veggie box work, i had a few cobs of FINE corn. and what better use than my “specks of mex” – an all round family hit! a vegan dinner that elicited no criticism. well, there were complaints from the old man of a lack of chilli…

specks of mex

ingredients:

corn cakes:

• plain flour (1 1/2 cups?)
• soy milk (1 cup?)
• 1 teaspoon baking soda / powder
• pinch of salt
• fresh corn on the cob (2 large cobs)

guacamole:

• avocados (i used 3)
• lemon juice

“salsa”

• tomatoes (i used 2 medium sized ones)
• medium red capsicum
• small red onion
• 1 tablespoon olive oil
• 2 teaspoons paprika
• 1 teaspoon salt
• pinch of ground black pepper

how to make:

1. mix flour, milk, baking soda / powder and salt into a runny pancake mix. shuck the corn from the cob and add it in. the mix should stick together when lifted on a spoon and fall off in large “dollops”. muck around with how much flour / milk you need.
2. heat some oil in a pan. drop in spoonfuls of corn cake mix (a bit larger than a 3″ cd) and fry em up!
3. whilst frying is in progress, dice tomato and capsicum finely (i.e. cut em into small squares). mix this up in a bowl with oil, paprika and salt. if you have red onion, dice this and add it in too!
4. keep an eye on the corn cakes (don’t let em burn!) as they only need about 2 minutes on each side.
5. halve the avocados and spoon out the flesh. mash it all up with some lemon juice.
6. to serve: spread some guacamole on the corn cake and top with a spoonful of salsa!