Cheesy Corn Cakes With Spicy Avocado Salsa Recipes

CORN CAKES WITH AVOCADO SALSA

Corn Cakes With Avocado Salsa image

This recipe is from Susan Sampson the Fare Lady who adaped it from Bill's Open Kitchen by Bill Granger, an Australian chef. In Bill's recipe, he uses fresh corn but you can use frozen corn too.

Provided by leeleitch

Categories Corn

Time 50m

Yield 15 corncakes, 4 serving(s)

Number Of Ingredients 16

Ingredients

2 ripe avocados, diced
1/2 cup coarsely chopped cilantro leaf, loosely packed
2 tablespoons lime juice
2 green onions, finely chopped
1 dash hot sauce
sea salt
fresh ground pepper
2 1/2 cups frozen corn kernels, thawed, drained
4 ounces red onions, chopped
2 eggs
1/2 cup cilantro leaf, loosely packed
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon sea salt
fresh ground pepper
vegetable oil

Steps:

FOR SALSA: Place all the ingrediens in medium bowl and stir gently to combine. Cover and set aside.
FOR SWEETCORN CAKES: Combine 2 cups of the corn, onion, eggs, cilantro, flour, baking powder, salt and pepper in a food processor. Process until well mixed. Add the remaining 1/2 cup corn into the mixture and mix well.
Heat a large skillet at medium heat and brush with oil. Spoon 2 heaping tablespoons of the mixture for each corn cake onto griddle.
Cook each side for 1 to 2 minutes.
Cook in batches. Keep the cooked corn cakes warm in a 200F preheated oven.
Serve with salsa.
Makes 15 cakes.

Nutrition Facts : Calories 425.5, Fat 18.4, SaturatedFat 3.1, Cholesterol 105.8, Sodium 723.4, Carbohydrate 60, Fiber 10.5, Sugar 2.5, Protein 12.1

CORN CAKES

Corn Cakes image

This is a light, easy to prepare recipe with Mexican flavors. Corn cakes make a nice snack, a vegetarian main course served with salad or other vegetables or perhaps a side dish to accompany fish, chicken or meat.

Provided by Ree Drummond Bio & Top Recipes

Categories main-dish

Time 25m

Yield 8 to 10 corncakes

Number Of Ingredients 16

Ingredients

1/3 cup finely diced red onion
1 avocado, finely diced
1 lime, zested and juiced
1 Roma tomato, finely diced
Kosher salt and freshly ground black pepper
1/4 cup crumbled Cotija
1/4 cup all-purpose flour
1 teaspoon ground cumin
1 teaspoon ground paprika
2 large eggs, beaten
1 cup fresh sweet corn kernels (from about 2 ears of corn)
4 cloves garlic, grated
2 scallions, thinly sliced
1 lime, zested and juiced
Vegetable oil, for frying
Sea salt, for finishing

Steps:

For the avocado salsa: Mix the red onion, avocado, lime zest and juice and tomato in a small bowl. Season with salt and pepper; set aside.
For the corn cakes: Whisk together the Cotija, flour, cumin, paprika and egg in a medium bowl until incorporated. Add the corn, garlic, scallions and lime zest. Fold together until incorporated. Set aside.
Heat 1/2 inch of oil in a large, heavy-bottomed skillet over medium heat to around 350 degrees F.
In batches, add 2-tablespoon scoops of the batter and fry until golden and crisp, 2 to 2 1/2 minutes per side. Remove to a paper towel-lined plate, sprinkle with sea salt and drizzle over some of the lime juice.
Serve the corn cakes hot, topped with the avocado salsa.

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