Jalapeño Corn Cakes With Avocado Salsa
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.
Total Steps
6
Ingredients
22
Tools Needed
8
Ingredients
- 3 tablespoons olive oil
- to taste salt(optional)
- to taste pepper(optional)
- 1/2 lime lime, juiced
- 1 jalapeño jalapeño, diced
- 3 tablespoons cilantro
- 3 tomatoes tomatoes, diced
- 2 cloves garlic, minced
- 1 small red pepper red pepper, diced
- 1/4 cup chopped green onions
- 3 large ripe avocados avocados, chopped
- 1 cup milk
- 3 tablespoons melted butter
- 2 eggs eggs
- 1 jalapeño jalapeño, diced
- to taste pepper(optional)
- 2 cups corn, fresh or frozen, roughly chopped
- 1 teaspoon salt
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 1 cup all-purpose flour
- 1 cup yellow corn meal
Instructions
Step 1
Combine all dry ingredients for the corn cakes, in a large bowl.
Step 2
Whisk well, then add everything else—butter last, stirring continuously until smooth. Heat a skillet (or griddle) to medium-high.
Step 3
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.
Step 4
While the corn cakes are cooking, mix all the ingredients for the avocado salsa.
Step 5
Serve the corn cakes with a small scoop of salsa on top, or pile them on a platter with the salsa on the side!
Step 6
If making as a side dish, use a 1/4 cup scoop!