Jalapeno Corn Cakes With Avocado Salsa

Photo: Sommer

Ingredients

1 cup all-purpose flour

1 cup yellow corn meal

2 tablespoons sugar

1 tablespoon baking powder

1 teaspoon salt

Pepper to taste

2 cups corn, fresh or frozen, roughly chopped

1 jalapeño, diced

2 eggs

1 cup milk

3 tablespoons melted butter

3 large ripe avocados, chopped

1 small red pepper, diced

1/4 cup chopped green onions

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

Preparation

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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About

These babies are extremely versatile. They make perfect little party bites, but could also be made as 4 inch cakes for a hearty side dish, a vegetarian meal, or the base of a savory south-west breakfast! They taste great warm and at room temperature, and the citrus in the salsa does a fine job of keeping the avocado green throughout the course of the evening! You could actually make the corn cakes hours, even a couple days before. Then reheat them for your event.