Jalapeno Corn Cakes With Avocado Salsa
photo by spicyperspective
- Ready In:
- 30mins
- Ingredients:
- 21
- Yields:
-
50 cakes
ingredients
- 236.59 ml all-purpose flour
- 236.59 ml yellow corn meal
- 29.58 ml sugar
- 14.79 ml baking powder
- 4.92 ml salt
- pepper
- 473.18 ml corn, roughly chopped
- 1 jalapeno, diced
- 2 eggs
- 236.59 ml milk
- 44.37 ml melted butter
-
For the Salsa
- 3 large ripe avocados, chopped
- 1 small red pepper, diced
- 59.14 ml chopped green onion
- 3 tomatoes, diced
- 2 clove garlic, mined
- 44.37 ml cilantro
- 1 jalapeno, diced
- 1 lime, juiced
- 44.37 ml olive oil
- salt and pepper
directions
- Combine all dry ingredients for the corn cakes, in a large bowl.
- Whisk well, then add everything else—butter last, stirring continuously until smooth. Heat a skillet (or griddle) to medium-high.
- 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.
- While the corn cakes are cooking, mix all the ingredients for the avocado salsa.
- Serve the corn cakes with a small scoop of salsa on top, or pile them on a platter with the salsa on the side!
- * If making as a side dish, use a 1/4 cup scoop!
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RECIPE SUBMITTED BY
<p>I'm a cooking instructor and food writer sharing recipes, cooking tips and SPICY thoughts!</p>
<p><strong><img title=Sommer @ A Spicy Perspective src=http://aspicyperspective.com/wp-content/uploads/2010/12/11-300x240.jpg alt=Sommer Collier width=300 height=240 /></strong></p>
<p><strong>Check out all my recipes at <a href=http://www.aspicyperspective.com>www.aspicyperspective.com!</a></strong></p>