Corn cakes with salsa Recipe

Name: Corn cakes with salsa Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 2/3 cups fresh corn kernels, cut from 3 large corn cobs; 1 small red onion, chopped; 2 eggs; 1/2 cup chopped cilantro; 1 cup plain (all-purpose) flour; 1 teaspoon baking powder; Sea salt; Freshly ground black pepper; Vegetable oil, for frying; 2 ripe avocados, stones removed and diced; 1/2 cup cilantro leaves; 2 tablespoons lime or lemon juice; 2 tablespoons finely chopped scallions; Dash Tabasco Sauce, optional

Servings: persons

2 2/3 cups fresh corn kernels, cut from 3 large corn cobs
1 small red onion, chopped
2 eggs
1/2 cup chopped cilantro
1 cup plain (all-purpose) flour
1 teaspoon baking powder
Sea salt
Freshly ground black pepper
Vegetable oil, for frying
2 ripe avocados, stones removed and diced
1/2 cup cilantro leaves
2 tablespoons lime or lemon juice
2 tablespoons finely chopped scallions
Dash Tabasco Sauce, optional

1
Heat the oven to 250 degrees F.
2
Place 2 cups of the corn kernels and the onion, eggs, cilantro, flour, baking powder, salt, and pepper in a food processor and process until combined.
3
Place in a large bowl, add the remaining corn, and stir to combine.
4
Heat 1 tablespoon of the vegetable oil in a nonstick frying pan over a medium to high heat.
5
When the oil is hot, drop 2 heaped tablespoons of mixture per sweetcorn cake into the pan and cook in batches of three for 1 minute each side.
6
Drain on paper towels and keep warm in the oven while you are making the rest of the cakes.
7
Serve with the avocado salsa.
8
Place all the ingredients in a bowl and stir very gently to combine.

341

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 2/3 cups fresh corn kernels, cut from 3 large corn cobs, 1 small red onion, chopped, 2 eggs, 1/2 cup chopped cilantro, and more.

Yes, Corn cakes with salsa Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!