What's for Dinner: Jalapeno Corn Cakes With Avocado Salsa

May 16, 2012

Jalapeno corn griddle cakes are an easy summertime dinner.  The standard cornmeal cake batter is studded with sweet corn kernels and chopped spicy jalapeno for a contrast in flavor.  Each savory pancake is topped with a homemade avocado salsa that is made with red pepper, green onions and tomato.  This is a versatile dish that can be changed up a thousand ways, so use up whatever is leftover in the fridge.  Jalapeno corn cakes is a simple dish that you can whip up any night of the week.

Jalapeno Corn Cakes With Avocado Salsa

Ingredients:

For Cakes:
1 cup all-purpose flour
1 cup yellow corn meal
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
Pepper to taste
1 jalapeño, diced
1 cup milk
3 tablespoons melted butter
 
For Salsa:
1 small red pepper, diced
3 tomatoes, diced
2 cloves garlic, mined
3 tablespoons cilantro
1 jalapeño, diced
1/2 lime, juiced
3 tablespoons olive oil
Salt and Pepper to taste
 
Directions:
 
Combine all dry ingredients for the corn cakes, in a large bowl.
 
Whisk well, then add everything else—butter last, stirring continuously until smooth. Heat a skillet (or griddle) to medium-high.
 
Brush (or spray) both skillets with oil or butter. Using a tablespoon scoop; pour corn cake mixture in the other skillet cooking 1-2 minutes per side. Work in small batches.
 
While the corn cakes are cooking, mix all the ingredients for the avocado salsa.
 
Serve the corn cakes with a small scoop of salsa on top, or pile them on a platter with the salsa on the side!
 
If making as a side dish, use a 1/4 cup scoop!

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Comments

Luke Mulvey's picture

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Mary Daugherty's picture

This sounds like a recipe I must try!


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