Main Dishes

Corn Cakes with Fresh Avocado and Tomato Salsa


Delicious and easy corn cakes. The fresh avocado and tomato salsa compliments the warm corn cakes perfectly. The recipe also calls for cornmeal mix which makes it fluffy and plump up while cooking (there is baking soda and powder in cornmeal mix). Bon appetit!

Corn Cakes:

1 can of corn, 15.25 oz
1 cup all-purpose flour
1/4 cup cornmeal mix (find it next to the flour in the baking aisle)
2 tablespoons diced red onion
1 tablespoon dried basil
Sea salt and freshly ground black pepper to taste
1 large egg lightly beaten
2 tablespoons of milk
Canola oil, for frying

Tomato and Avocado Salsa:

1 cup of diced tomato
1 ripe avocado, diced
1 tablespoon of lime juice
1 teaspoon of cumin
Sea salt and freshly ground black pepper
Corn Cakes: Drain the can of corn really well. In a mixing bowl mash the corn lightly either with a fork or potato masher. If you would like a smoother texture, use a food processor and pulse a couple of times. Add the flour, cornmeal mix, diced red onion, basil, salt and pepper. Mix well. In a separate bowl, beat the egg lightly with the milk then add to the corn mixture. Mix together. Heat a skillet with just a enough oil to create a thin layer on the bottom of the pan. Over medium heat, drop big spoonfuls of the batter into the pan, as they heat up they will flatten and create a round shape. Cook on each side until golden brown, about 4 minutes. The cakes should puff up a little bit. Serve warm with the tomato and avocado salsa. Makes about 6 corn cakes.


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