Ingredients

  • 1 cup all-purpose flour
  • 1 cup yellow corn meal
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • Pepper to taste
  • 2 cups corn, fresh or frozen, roughly chopped
  • 1 jalapeño, diced
  • 2 eggs
  • 1 cup milk
  • 3 tablespoons melted butter
  • 3 large ripe avocados, chopped
  • 1 small red pepper, diced
  • 1/4 cup chopped green onions
  • 3 tomatoes, diced
  • 2 cloves garlic, mined
  • 3 tablespoons cilantro
  • 1/2 lime, juiced
  • 3 tablespoons olive oil
  • Salt and Pepper to taste

Ready In 45 Minutes

Servings: 60

Cooking Instructions

Step 1

  • Combine all dry ingredients for the corn cakes, in a large bowl.
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Step 2

  • Whisk well, then add everything elsebutter last, stirring continuously until smooth.
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Step 3

  • Heat a skillet (or griddle) to medium-high.
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Step 4

  • 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.
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  • Length: 2 minutes

Step 5

  • While the corn cakes are cooking, mix all the ingredients for the avocado salsa.
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Step 6

  • Serve the corn cakes with a small scoop of salsa on top, or pile them on a platter with the salsa on the side!
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Step 7

  • If making as a side dish, use a 1/4 cup scoop!