Chef Juli's RICOTTA CORN CAKES WITH SMOKY SALSA TOPPING

This makes a really nice first course, appetizer or luncheon dish.

Ingredients: to serve eight guests (for corn cakes)
• 4 T. butter
• 4 scallions thinly sliced
• 4 large eggs
• 1 cup low fat ricotta cheese
• 1/3 c. flour
• 1/3 c. yellow cornmeal
• 1 t. salt
• ¼ t. white pepper
• 1 c. fresh corn (2 medium ears)

Preparation:
• Sauté scallions in butter until just soft – about 7 min.
• Put scallions in food processor with eggs, cheese, flour, cornmeal, salt & pepper and process until smooth. Add corn and pulse, being sure not to break up corn too much.
• Pour 1T. of batter into heated non-stick sauté pan and cook for 2 min. – turn and cook another 2 min. Make up to 2 hours ahead of time. Warm for about 10 min. at 325 before serving.

Smoky Salsa – Ingredients
• 5 large roma tomatoes, halved
• 1 small red onion cut into thick slices
• 3 scallions
• 1/3 medium bunch cilantro – stems removed
• 1 clove garlic
• 1 t. canned chipotle peppers
• 1 t. apple cider vinegar
• 1 t. salt
• ¼ cup chicken stock

Preparation
• Prepare barbecue grill and grill tomatoes, onion and scallions until partially charred. Transfer to plate
• Grill cilantro for 30 seconds.
• Put garlic in food processor and add grilled vegetables and remaining ingredients and process until all vegetables are pureed.