Salsa Corn Cakes Recipes

CHEESY CORN CAKES WITH SPICY AVOCADO SALSA

Steps:

• In a large bowl, combine the corn kernels, creamed corn, eggs, cheddar, smoked paprika and salt and mix well.
• Sift in the flour and baking powder and mix well.
• Slowly stir in the milk until the batter is not too thick and drops off a spoon easily. (it should also not be so thin that it spreads too much when you fry the cakes)
• Heat a large frying pan and add some oil.
• Fry spoonfuls of the batter until bubbles appear at the top and flip. Allow to cook on the other side. Remove from the pan once cooked and place on some kitchen paper to drain.
• In the meantime, combine all the ingredients for the salsa and mix well.
• When all the cakes have been cooked, serve them with the salsa, extra lemon wedges and fresh coriander.

SALSA CORN CAKES

Steps:

• In a large bowl, beat cream cheese and butter until smooth; add the eggs and mix well. Beat in the milk until smooth. Combine the flour, cornmeal, baking powder and salt; stir into cream cheese mixture just until moistened. Fold in the corn, salsa and onions. , Pour batter by 1/4 cupfuls into a large greased cast-iron skillet or hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with sour cream and salsa.

CORN CAKES WITH AVOCADO SALSA

Steps:

• In a bowl, combine the flour, egg, corn and half the onions with some seasoning, then mix well. Mix the avocado with the remaining onions, lime juice, coriander and seasoning, then set aside.
• Heat 1 tbsp oil in a non-stick frying pan. Drop tbsps of the corn mixture into the frying pan, smoothing them down to form cakes. Cook for about 2-3 mins on each side over a medium heat, adding the remaining oil if you need to. Serve hot with the avocado salsa, lime wedges and some warm refried beans.

FRESH CORN CAKES

Steps:

• Preheat oven to 425 degrees. Place a small bowl upside down inside a larger bowl. Shuck the corn, then stand the corn up on top of the smaller bowl. Using a sharp knife, cut the corn off the cob, letting it fall into the large bowl. Roast the corn on a foil covered baking sheet for 10-12 minutes or until starting to brown.
• Mix together the flour, cornmeal, baking powder, salt, and pepper. In a separate bowl mix together the eggs, buttermilk and Greek yogurt.
• Gradually add the yogurt/ egg mixture to the dry ingredients, mixing just enough to incorporate. Add in the chives and jalepeno (if using). Then, fold in the roasted corn.
• Heat a griddle or large non stick skillet to 350 degrees or medium high heat. Butter the skillet or griddle once hot. Then scoop out the batter 1/4 cup at a time. When the pancake starts to bubble, flip and cook for another minute or so. Repeat with remaining batter.
• Serve with pulled pork (no sauce) and cherry salsa OR serve simply with extra greek yogurt and chives.