Corn Cakes with Blueberry-Tomatillo Salsa Recipe
INGREDIENTS
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Salsa:
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1/3 cup of blueberries, halved
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1 large or 2 small tomatillos, cored and finely chopped (about 6 Tbsp.)
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3 Tbsp. pine nuts, toasted
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3 Tbsp. crumbled feta
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2 tsp. extra-virgin olive oil
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1/4 tsp. kosher salt
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Corn cakes:
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2/3 cup all-purpose flour
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1 1/2 tsp. kosher salt
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3/4 tsp. baking powder
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3/4 tsp. paprika
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1/4 tsp. ground black pepper
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3 cups corn kernels (from 4 to 5 ears corn)
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3/4 cup shredded cheddar
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3 scallions, thinly sliced (about 6 Tbsp.), plus more for garnish
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2 large eggs, beaten
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3 Tbsp. extra-virgin olive oil, divided
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