What's for Dinner: Jalapeno Corn Cakes With Avocado Salsa
By: Leah Rodrigues
Published: 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
2 cups corn, fresh or frozen, roughly chopped
1 jalapeño, diced
2 eggs
1 cup milk
3 tablespoons melted butter
 
For Salsa:
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
 
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!

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!

Comments:
Luke Mulvey
May 17, 2012

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Mary Daugherty

This sounds like a recipe I must try!