FRESH CORN CAKES with Tomatoes and Fried Sage

• total time: TOTAL TIME: 40 MINUTES S

Ingredients

1 cup corn kernels (from about 2 ears of fresh corn, or use frozen, thawed)

1 large egg, beaten

1 cup buttermilk, plus more as needed

¾ cup cornmeal

¼ cup all-purpose flour

1 tablespoon sugar

1 teaspoon baking powder

1 teaspoon kosher salt, plus more as needed

6 tablespoons unsalted butter, melted

Extra-virgin olive oil, for frying

FOR THE TOMATO TOPPING

1 tablespoon whole small fresh sage leaves

3 garlic cloves, smashed and peeled

1 pound tomatoes (about 2 large), roughly diced into ¼-inch pieces

Freshly ground black pepper Coarse salt, for sprinkling Whole-milk Greek yogurt or crème fraîche, for serving (optional)

Directions

1. In a food processor or blender, grind the corn kernels to a rough puree, then add the egg and buttermilk, and pulse to mix. Add the cornmeal, flour, sugar, baking powder, and salt, and pulse until just mixed to make a thick batter.

Stir in 4 tablespoons melted butter.

Set aside for 5 minutes. Thin with a little more buttermilk if necessary. The mixture should be thick but still pourable.

2. Heat a thin film of oil in a

12-inch skillet over medium-low heat. Use a ¼ cup measure to drop the batter into the skillet, cooking them in batches until browned on each side, 3 to 4 minutes per side.

Add oil as necessary to the skillet.

When the pancakes are all done, transfer to a platter and cover with foil to keep warm.

3. Make the tomato topping: Melt I tablespoon butter in the pan (you don't need to wipe it out first unless there are burned bits sticking to the bottom). Add the sage and cook until crisped, about 2 minutes; use a slotted spoon to transfer to a paper-towel-lined plate; sprinkle with salt.

4. Add the remaining 1 tablespoon butter to the skillet along with the smashed garlic cloves, and cook until they are browned at the edges and softened, about 2 minutes.

Add the tomatoes, season with salt and pepper, and cook for 1 minute or so to heat through. Keep warm.

5. Top the warm pancakes with the tomato and garlic mixture, sprinkle with fried sage and coarse salt, and serve with yogurt if you like.