JalapeñO Corn Cakes With Avocado Salsa Recipe

Name: JalapeñO Corn Cakes With Avocado Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all purpose flour; 1 cup yellow corn meal; 2 tablespoons sugar; 1 tablespoon baking powder; 1 teaspoon salt; pepper to taste; 2 cups corn fresh or frozen, roughly chopped; 1 jalapeno diced; 2 eggs; 1 cup milk; 3 tablespoons melted butter; 3 avocados large ripe, chopped; 1 red pepper small, diced; 1/4 cup green onions chopped; 3 tomatoes diced; 2 cloves garlic mined; 3 tablespoons cilantro; 1 jalapeno diced; 1/2 lime juiced; 3 tablespoons olive oil; salt; pepper

Servings: persons

1 cup all purpose flour
1 cup yellow corn meal
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
pepper to taste
2 cups corn fresh or frozen, roughly chopped
1 jalapeno diced
2 eggs
1 cup milk
3 tablespoons melted butter
3 avocados large ripe, chopped
1 red pepper small, diced
1/4 cup green onions chopped
3 tomatoes diced
2 cloves garlic mined
3 tablespoons cilantro
1 jalapeno diced
1/2 lime juiced
3 tablespoons olive oil
salt
pepper

1
Combine all dry ingredients for the corn cakes, in a large bowl.
2
Whisk well, then add everything else-butter last, stirring continuously until smooth. Heat a skillet (or griddle) to medium-high.
3
Brush (or spray) both skillets with oil or butter. Using a tablespoon scoop; pour corn cake mixture in the other skillet cooking 1-2 minutes per side. Work in small batches.
4
While the corn cakes are cooking, mix all the ingredients for the avocado salsa.
5
Serve the corn cakes with a small scoop of salsa on top, or pile them on a platter with the salsa on the side!

616

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 22 ingredients. The key ingredients include: 1 cup all purpose flour, 1 cup yellow corn meal, 2 tablespoons sugar, 1 tablespoon baking powder, and more.

Yes, JalapeñO Corn Cakes 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.

JalapeñO Corn Cakes With Avocado Salsa

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