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Heirloom Tomato Salad
Place lettuce in bottom of salad bowl, top with corn cakes and tomatoes, drizzle with warm bacon dressing
Jalapeno Corn Cake
In a saute pan heat the 3 tbsp of the oil over medium heat. Add corn, shallot, jalapeno, garlic and 1/2 tsp salt to the oil and cook until softened, about 10 minutes. Remove from heat and allow to cool. In a separate bowl beat the buttermilk and egg, add the remaining dry ingredients and mix until combined. Add the corn mixture to the batter and mix to combine.
Heat pan to medium again, adding the remaining 1 tbsp olive oil and 1 tsp butter. Add small spoonfuls of the batter to the hot pan and cook until browned, roughly 2 minutes each side. Once cooked through, set on a paper towel to drain to cool.
Chop bacon into small cubes and cook in a large skillet over medium heat until crispy, Pour the bacon and grease into a small jar. Add remaining and shake. Serve warm.
Submitted by Adrien Good
A great addition to your summer table, and who doesn’t enjoy a little bacon with their salad.