Corn Cakes with Avocado Salsa
Brighten up your weeknight meals with these golden, crispy Corn Cakes with Avocado Salsa—a dish that marries a touch of sweetness with fresh, zesty flavors. Perfectly pan-fried to achieve a light crunch, these corn cakes are made with fresh or frozen corn kernels, a hint of cornmeal for texture, and a dash of green onion for a pop of flavor. Topped with a vibrant avocado salsa featuring creamy avocado, juicy tomato, tangy lime, and aromatic cilantro, this recipe is a refreshing delight. Ready in just 35 minutes, these versatile corn cakes are excellent as a light vegetarian meal, a side dish, or even a brunch option. Quick, easy, and packed with wholesome ingredients, this recipe will become a new favorite for entertaining or enjoying at home.
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Recipe Information
Ingredients
- 1.5 cups Corn kernels (fresh, canned, or frozen)
- 0.75 cups All-purpose flour
- 0.25 cups Cornmeal
- 1 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 large Egg
- 0.5 cups Milk
- 2 tablespoons Unsalted butter (melted)
- 2 tablespoons Green onion (thinly sliced)
- 1 large Avocado (ripe, diced)
- 1 medium Tomato (diced)
- 2 tablespoons Red onion (finely chopped)
- 2 tablespoons Fresh cilantro (chopped)
- 1 tablespoon Lime (juice)
- 0.25 teaspoons Salt (for avocado salsa)
- 1 tablespoon Olive oil (for greasing the pan)
Instructions
In a large mixing bowl, combine the flour, cornmeal, baking powder, and salt. Stir to mix evenly.
Add the corn kernels, egg, milk, melted butter, and green onion to the dry ingredients. Mix until just combined; the batter will be thick.
Heat a nonstick skillet or griddle over medium heat and lightly grease with olive oil.
Spoon about 3 tablespoons of batter onto the skillet for each corn cake, spreading it slightly with the back of a spoon to form a round shape.
Cook for 2-3 minutes on each side, or until the cakes are golden brown and cooked through. Remove and keep warm while cooking the remaining batches.
To make the avocado salsa, combine the diced avocado, tomato, red onion, cilantro, lime juice, and salt in a medium bowl. Toss gently to avoid mashing the avocado.
Serve the warm corn cakes topped with a generous scoop of avocado salsa. Enjoy immediately.
Nutrition Facts
Calories |
1591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.8 g | 106% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 292 mg | 98% | |
| Sodium | 2404 mg | 105% | |
| Total Carbohydrate | 194.6 g | 71% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 27.1 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 238 mg | 18% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2272 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
