Jumpin' Jalapeno Corn Cakes

June 7, 2013

Whether you are throwing a party or just want to cook up a small bite to eat, these jalapeno corn cakes with avocado salsa from A Spicy Perspective are a dish for any occasion.  You can prepare these corn cakes ahead of time and freeze them.  When you're ready to serve, simply re-heat them in the oven or for a crispier crust, in a skillet.

Jalapeno Corn Cakes with Avocado Salsa


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
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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