Oh, sweet summertime is finally here! To usher in a new season of longer, more languid days with extra vacation and pool time sprinkled in, I dreamt up a dish inspired by some of my favorite summertime produce: okra, corn and peaches. Also, because I’m jumping for joy about our upcoming trip to Charleston next week, I had to incorporate a little southern twist. The last time I was in Charleston was in 2007 as a junior in high school touring colleges, but that little gem of a town has remained with me since my teenage years, especially the soul-hugging low-country cooking. Shrimp ‘n grits…I’m coming for ya.
But in the meantime, these griddle cakes are hitting the spot for breakfast, lunch and dinner around here. Last night to accompany our tarragon-butter salmon, I settled these guys onto a bed of fresh greens and drizzled a little honey-chipotle crema on top (recipe included). You could also get super fancy and make a little breakfast sandwich/eggs Benedict out of them, you feel me? Mmmk, leftovers are calling my name now.
Buen provecho, y’all!
- ½ pound okra, thinly sliced
- 2½ cups corn (leftover from the cob preferable, canned works!)
- 3 ripe peaches, diced
- 3 scallions, light green parts only, thinly sliced
- ½ cup grated cheddar cheese
- 1½ teaspoons cayenne pepper
- 1 teaspoon chile powder
- 1½ teaspoons sea salt
- 1 teaspoon freshly cracked black pepper
- 1½ cups cornmeal
- 1½ cups flour
- 1 cup buttermilk
- 1 egg
- butter for cooking
- Combine okra, corn, peaches, scallions, grated cheese, cayenne, chile powder, salt, pepper, cornmeal and flour in a large bowl. In a small bowl, beat egg with buttermilk and add to large bowl.
- Heat a large cast iron skillet to medium heat, then add a pat of butter. Using hands, form sticky batter into lime-sized balls and drop a few onto the skillet at a time. Cook about 5 minutes on each side until golden brown, pressing down with a spatula to flatten. Add a little more butter for each batch.
- Serve hot with honey chipotle crema.
- ½ cup crema mexicana
- 1 chipotle in adobo (from can), chopped
- 1 Tablespoon honey
- Mix ingredients together.