1/2 cup blanched corn
4 ripe Italian plum tomatoes, peeled, seeded and diced
1/2 cup minced onions
1 teaspoon minced jalapeno peppers
2 tablespoons chopped fresh cilantro
1 tablespoon freshly squeezed lime juice
1 teaspoon freshly squeezed lemon juice
Freshly ground pepper
For the andouille potato cakes:
1/2 cup chopped onions
1/4 cup chopped celery
2 1/2 pounds white potatoes, peeled and diced
1 tablespoon plus 2 teaspoons chopped garlic
3 cups water
1/2 pound Andouille sausage
1 tablespoon finely chopped parsley
1/2 cup heavy cream
1 cup all purpose flour
2 cups fine dried bread crumbs
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