Cheesy Corn Cakes w/ Avocado Salsa

Cheesy Corn Cakes w/ Avocado Salsa

I keep many running Pinterest boards of recipes and ideas for when we go to events, for holidays, and for when we host others at our home. Once it was decided that I would be taking the kids to my parents’ house for July 4th, I hit the Pinterest boards looking for something new. I had been wanting to try these cheesy corn cakes for ages, and this seemed like the perfect opportunity. The original recipe from Simply Delicious calls for 1 red chile to be added to the salsa- I am not of fan of spicy and, to be honest, the general consensus around the table was that it wasn’t needed. The flavors seemed to all do well together and it didn’t feel like it was missing anything. However, that being said, if you’re a spicy fan, go for it!

These cakes were a great success and I’ll definitely be making them again. If you’ve never fried anything (I’m not big on frying, so I’ll understand), make sure to break the first one open before you pull it from the pan to make sure it’s done all of the way through. Even when they get browned and look crispy on the outside, they can still need another moment to get cooked all of the way through.

Ingredients
  • 1 can (15.6 oz) corn
  • 1 can (14.75 oz) creamed corn
  • 2 eggs
  • 1½ cups grated mature cheddar
  • 2 Tbs smoked paprika
  • 1 tsp salt
  • 1½ cups flour
  • 1 tsp baking powder
  • ½ cup milk
for the avocado salsa
  • 2 avocados, chopped
  • 1 small red onion, peeled and finely chopped
  • juice of ½ lemon
  • salt & pepper to taste
Instructions
  1. In a large bowl, combine the corn kernels, creamed corn, eggs, cheddar, smoked paprika and salt and mix well.
  2. Sift in the flour and baking powder and mix well.
  3. Slowly stir in the milk until the batter is not too thick and drops off a spoon easily. (it should also not be so thin that it spreads too much when you fry the cakes)
  4. Heat a large frying pan and add some oil.
  5. Fry spoonfuls of the batter until bubbles appear at the top and flip. Allow to cook on the other side. Remove from the pan once cooked and place on some kitchen paper to drain.
  6. In the meantime, combine all the ingredients for the salsa and mix well.
  7. When all the cakes have been cooked, serve them with the salsa, extra lemon wedges and fresh coriander.
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