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These delicate little corn cakes work well either on their own as a light summery meal, or as a fantastic starter to a more elaborate feast. They have a deep and especially sweet corn character that comes from pureeing kernels into the batter, which releases both their flavor and their starch, helping the pancakes come together. For a topping, cubes of fresh tomatoes fried in butter are juicy and rich. I've also skipped the tomatoes and sage and topped these with a little salmon roe, crème fraiche, and some fresh chives for garnish. It's a bit more festive and just as pretty.

with Tomatoes and Fried Sage

Fresh Corn Cakes

corn kernels (from about 2 ears of fresh corn

large egg

buttermilk

cornmeal

up all-purpose flour

sugar

baking powder

kosher salt

unsalted butter

Extra-virgin olive oil

whole small fresh sage leaves

garlic cloves

tomatoes (about 2 large)

Freshly ground black pepper

Coarse salt

Whole-milk Greek yogurt or crème fraîche

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.

Heat a thin film of oil in a 12-inch skillet over medium-low heat. Use a 1/4 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.

**Make the tomato topping:** Melt 1 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.

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.

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