Jalapeno Corn Cakes With Avocado Salsa

Total Time
Prep 15 mins
Cook 15 mins

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.

Ingredients Nutrition


  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!

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