At Etta's Seafood, Chef Chris Hunter serves these sweet corn cakes with Alaskan halibut and a fresh plum & Walla-Walla onion salsa. This recipe makes a very "corny" cake, more like a fritter than a pancake.

Ingredients
2 cups corn kernels, shaved from the cob with a paring knife
2 teaspoons butter
1 egg
3 tablespoons heavy cream
1 cup plus 3 tablespoons panko (Japanese breadcrumbs, available in Asian specialty stores)
2 Tbl finely chopped green onion
1/2 teaspoon kosher salt
a few grinds of fresh black pepper
butter as needed for pan-frying (about 2 Tbl)
vegetable oil as need for pan frying (about 2 Tbl)

Saute the corn kernels in about 2 teaspoons butter over medium high heat until softened, about 3 to 4 minutes. Transfer the cooked corn to a food processor and pulse until roughly chopped.

Scrape the corn into a bowl and add the egg, cream, panko, green onion, salt and pepper. Mix well. Form the mixture into 6 flat cakes, about 2 1/2 in diameter. Heat the butter and oil in a large non-stick sauté pan over medium high heat.

Pan-fry the cakes on both sides until golden brown, turning them gently with a spatula as they are somewhat fragile (about 8 minutes total cooking time.) Serve hot as a side dish with pan-seared halibut.

Yields 6 cakes

TOM'S BLUEBERRY- CORN RELISH

Tom liked to make this summery relish in the early days of Dahlia Lounge because of its gorgeous color: golden corn and bright blue berries. It's delicious served with grilled salmon or barbecued chicken

Ingredients
3 cups corn kernels, shaved from the cob with a paring knife
1 cup blueberries
4 teaspoons Champagne vinegar, or other mild vinegar
2 teaspoons fresh lemon juice
6 tablespoons extra virgin olive oil
kosher salt and freshly ground black pepper
1 small bunch basil, leaves picked from stems

] Bring a saucepan of salted water to a boil and set up a bowl of ice water.

Blanch the corn kernels in the boiling water until just cooked (about 2 minutes.)

Remove the corn kernels from the boiling water and plunge them into the ice water.

Drain well, and place the corn in a bowl.

Add the blueberries, vinegar, and olive oil, and mix gently.

Season to taste with salt and pepper.

Right before you are ready to serve, cut the basil leaves into thin strips and stir them in to the relish.

Serves 6