The best way to use up the last summer corn and peaches
When chef Gabe Kennedy visited our Test Kitchen, he turned a basketful of fresh produce into the stuff of late-summer dreams. Think sweet, smoky corn tucked into golden cornmeal pancakes, topped with a summer peach compote with fresh ginger. Round out the picture with a dollop of mint-laced mascarpone.
Lucky for us, Kennedy shared his recipe, so we can celebrate that end-of-summer produce to the fullest. As much as we don't want to think about the season's inevitable end, johnnycakes, and compotes for that matter, are endlessly adaptable. It's also easy to substitute any seasonal fruits you desire.
For the compote, start with a medium-sized sauce pot over medium-high heat. Melt 1 tablespoon of coconut oil and add 3 diced peaches. Cook for about 4 minutes until the peaches start to soften. Add 1 inch's worth of grated ginger and 1½ tablespoons of honey, and continue to cook on medium heat until the mixture thickens, about 5 minutes. Season with a pinch of salt and set aside.
For the mascarpone, in a small bowl, mix together ½ cup of mascarpone, 6 minced mint leaves and 2 teaspoons of honey. Set aside.
For the johnnycakes, in a large bowl, sift together ¾ cup of all-purpose flour with ⅔ cup of medium-grain cornmeal, 1 teaspoon of kosher salt, 2½ teaspoons of baking soda and 1 tablespoon of baking powder. In a separate bowl, whisk 3 eggs with 1½ cups plus 1 tablespoon of buttermilk, 1 tablespoon of melted butter and 1 cup of charred corn kernels. Add the wet ingredients to the dry and stir to combine.
Place a nonstick pan over medium-high heat. Add about a tablespoon of coconut oil to the pan. Drop the batter into the pan ¼ cup at a time. Cook for about 4 minutes or until the edges get golden and bubbles form on the surface of the cakes. Flip and cook for another 1 to 2 minutes.
Garnish with the peach-ginger compote and mint mascarpone and serve immediately.