Thanks to the abundant sunshine, fertile soil, and cool coastal breezes, farmers up and down the state of California are able to grow a huge variety of crops, many of which are shipped all over the country. We are fortunate to live here in Southern California, where we have access to many of these locally grown fresh fruits and vegetables. Many of them, such as those featured in today’s recipe, are at their peak of flavor during the late spring to early summer.
Strawberries, grown from San Diego to Monterey Bay, have staggered planting seasons to ensure year-round availability, but are tastiest from May to June. California’s avocado season runs from April to September, while the state’s corn crops are available May through October, with both reaching their best flavor in June and July. As for tomatoes, well, everyone knows that the best and most flavorful tomatoes are available during the hot days of summer!
I am excited to share this recipe with you because it uses fresh, seasonal ingredients and it tastes great, too. Corn cakes, made with tender, sweet corn, make a delicious base for a tangy salsa made with strawberries and tomatoes. Avocado slices and dollops of citrus-flavored crema Mexicana, add a luscious feel to the dish.
All of the season’s best flavors are combined into these tasty Corn Cakes with Strawberry and Tomato Salsa. For the rest of the article and the recipe, please click the link to follow me to the A Lucky Life blog.
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Related articles
- What’s in Season? | Southland Farmers Market Association (sfma.net)
- California Strawberry Commission (californiastrawberries.com)
- California Avocado Commission (californiaavocado.com)
daisy's world 
can someone email the recipe to me as I cannot find it on the website anymore.
cynthia_toth@yahoo.com
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Pinned this recipe for later this summer. I get locally grown veggies every week, and my family gets tired of corn on the cob after the third week or so. These corn cakes will be a great alternative – thanks!
Lucky you to live in such a yummy area of the country!!
Looks delicious! YUM! Perfect for summer. Stopping by from SITS! 🙂
Beautiful photos!
Very pleasing to the eye, great colours! Very healthy as well.
Thanks very much James!
daisy
They look beautiful despite the strange combination. I’m going to have to give these a go.
Looks fantastic. I love the little size of them. I can imagine tomatoes and strawberries together. Sounds delicious.
I’m very partial to small serving sizes of food. They’re cute and are more photogenic. Plus, not everything needs to be super sized!
daisy
Great photos of a very beautiful combo! I’m going to have to try this one!
Thanks alot! Let me know how it turns out if you decide to try these.
daisy
Daisy – did you take the corn off the cob raw? Or did you cook it first? Thanks!
I cut the corn kernels off the cob raw.
thanks!
What an intriguing combo–strawberries, tomatoes, and avocado. It looks so pretty, and I can imagine the flavor is fantastic. You’re so right, things taste so much better in the height of their season.
thanks, Zoe! I’m so in love with the combination of flavors in this dish. So fresh!
daisy
I can’t wait to try these. Beautiful.
What a great combo. Thank you for sharing.
Thanks, Janet! This recipe has a great combo of flavors and colors, don’t you think?
daisy
Daisy! What a beautiful recipe! I went strawberry picking yesterday and was talking with a cook friend about using strawberry in savory recipes. You have done so marvelously.
Thanks, Susan. I wanted to think a bit outside the box, at least for me, and it worked.
daisy
seems so delicious…. i would love to taste it if someone ask me to pay for this…