Creamy Corn Cake With Avocado Salsa Recipe

Name: Creamy Corn Cake With Avocado Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg yolk; ½ cup self-raising flour; 420 g corn kernels, rinsed and drained; 310 g creamed corn; 2 egg whites; 500 g cherry tomatoes, quartered; 200 g avocados (1 small avacado); 1 small red onion, chopped finely; 2 tablespoons fresh coriander, chopped coarsley; 2 tablespoons of fresh mint, chopped coarsley; ¼ cup lime juice

Servings: persons

1 egg yolk
½ cup self-raising flour
420 g corn kernels, rinsed and drained
310 g creamed corn
2 egg whites
500 g cherry tomatoes, quartered
200 g avocados (1 small avacado)
1 small red onion, chopped finely
2 tablespoons fresh coriander, chopped coarsley
2 tablespoons of fresh mint, chopped coarsley
¼ cup lime juice

1
Preheat oven to hot.
2
Oil deep 23cm-round cake pan, line base and side with baking paper.
3
Combine egg yolk, flour, corn kernels and creamed corn in medium bowl.
4
Beat egg whites in small bowl with electric mixer until soft peaks form.
5
Fold into yolk mixture.
6
Spread mixture into prepared pan.
7
Bake, uncovered in hot oven about 30 minutes or until browned lightly and cooked through.
8
Cut cake into 8 wedges, serve with avocado salsa.
9
AVOCADO SALSA:.
10
Combine ingredients in small bowl.
11
Toss gently.

553

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 11 ingredients. The key ingredients include: 1 egg yolk, ½ cup self-raising flour, 420 g corn kernels, rinsed and drained, 310 g creamed corn, and more.

Yes, Creamy Corn Cake With Avocado Salsa 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!

Creamy Corn Cake With Avocado Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions