Sweet Corn Cakes with Avocado Salsa
Elevate your brunch or dinner table with these golden, crispy sweet corn cakes paired with a vibrant avocado salsa! Bursting with the natural sweetness of fresh corn kernels and a touch of sugar, these fluffy cakes are made with a hearty mix of all-purpose flour and cornmeal for the perfect balance of texture and flavor. Each bite is complemented by the creamy, zesty avocado salsa, featuring ripe avocados, juicy cherry tomatoes, fragrant cilantro, and a bright splash of lime juice. Ready in just 40 minutes, this easy yet impressive recipe is perfect for any occasion, from casual family meals to entertaining guests. Serve these savory corn cakes as a vegetarian main or as a standout side dish, and watch them disappear from the plate in no time!
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Recipe Information
Ingredients
- 2 cups Sweet corn kernels (fresh, canned, or frozen)
- 1 cup All-purpose flour
- 0.5 cup Cornmeal
- 2 tablespoons Sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Whole milk
- 2 large Eggs
- 3 tablespoons Unsalted butter (melted)
- 2 tablespoons Vegetable oil (for frying)
- 2 large Avocados (diced)
- 1 cup Cherry tomatoes (halved)
- 0.25 cup Red onion (finely diced)
- 2 tablespoons Cilantro (chopped)
- 2 tablespoons Lime juice
- 0.25 teaspoons Salt (for salsa)
- 0.25 teaspoons Black pepper (for salsa)
Instructions
In a large mixing bowl, combine the all-purpose flour, cornmeal, sugar, baking powder, and salt. Stir to mix evenly.
In another bowl, whisk together the milk, eggs, and melted butter.
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.
Fold in the sweet corn kernels to the batter.
Heat a tablespoon of vegetable oil in a non-stick skillet or griddle over medium heat.
Use a 1/4-cup measuring cup to scoop the batter onto the skillet, gently spreading it into a round shape if needed.
Cook the corn cakes for approximately 2-3 minutes on each side, or until golden brown and cooked through. Repeat with the remaining batter, adding more oil as needed.
While the corn cakes cook, prepare the avocado salsa. In a medium bowl, gently combine the diced avocados, cherry tomatoes, red onion, cilantro, lime juice, salt, and black pepper.
Taste the salsa and adjust the seasoning with more lime juice, salt, or pepper, if desired.
Serve the warm sweet corn cakes topped with a generous spoonful of avocado salsa. Enjoy immediately.
Nutrition Facts
Calories |
2758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.8 g | 188% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 487 mg | 162% | |
| Sodium | 2726 mg | 118% | |
| Total Carbohydrate | 334.9 g | 122% | |
| Dietary Fiber | 51.1 g | 182% | |
| Total Sugars | 68.4 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 403 mg | 31% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 4222 mg | 90% | |
*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.
