Jalapeno Corn Cakes With Avocado Salsa

spicyperspective's Note:

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 Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Yield: 50 cakes

• 1 cup all-purpose flour
• 1 cup yellow corn meal
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• pepper
• 2 cups corn, roughly chopped
• 1 jalapeno, diced
• 2 eggs
• 1 cup milk
• 3 tablespoons melted butter

For the Salsa

• 3 large ripe avocados, chopped
• 1 small red pepper, diced
• 1/4 cup chopped green onion
• 3 tomatoes, diced
• 2 clove garlic, mined
• 3 tablespoons cilantro
• 1 jalapeno, diced
• 1/2 lime, juiced
• 3 tablespoons olive oil
• salt and pepper

Directions:

1. Combine all dry ingredients for the corn cakes, in a large bowl.
2. Whisk well, then add everything else—butter last, stirring continuously until smooth. Heat a skillet (or griddle) to medium-high.
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.
4. While the corn cakes are cooking, mix all the ingredients for the avocado salsa.
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!
6. * If making as a side dish, use a 1/4 cup scoop!