Mini Corn Cakes with Avocado and Tomatoes Recipe

Name: Mini Corn Cakes with Avocado and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ripe avocadoes, diced; 2 limes, juiced; 1 tablespoon Asian chile paste (sambaal oeleck); 1 bunch fresh cilantro, chopped; 1 clove garlic, smashed and finely chopped; Kosher salt; 24 cherry tomatoes, halved; Extra-virgin olive oil; 1 stick butter; 8 tablespoons cornmeal; 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon kosher salt; 4 eggs, whisked in a bowl; 1 cup milk; 2 cups frozen corn, defrosted; Extra-virgin olive oil

Servings: persons

4 ripe avocadoes, diced
2 limes, juiced
1 tablespoon Asian chile paste (sambaal oeleck)
1 bunch fresh cilantro, chopped
1 clove garlic, smashed and finely chopped
Kosher salt
24 cherry tomatoes, halved
Extra-virgin olive oil
1 stick butter
8 tablespoons cornmeal
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
4 eggs, whisked in a bowl
1 cup milk
2 cups frozen corn, defrosted
Extra-virgin olive oil

1
For the avocadoes and tomatoes: Slice the avocadoes in half lengthwise.
2
Carefully remove the pit.
3
Using a spoon, scoop out the flesh from the skin and then dice.
4
In a large bowl, toss the avocadoes with the lime juice, chile paste, cilantro, garlic, and salt.
5
Taste to make sure it is delicious and well seasoned.
6
Cover with plastic and let sit.
7
Toss the cherry tomatoes with olive oil and season with salt.
8
Taste to makes sure they are delicious.
9
Cover and let sit.
10
For the corn cakes: Melt the butter in a small saucepan over low heat.
11
Combine the cornmeal, flour, baking powder, and salt in a large bowl.
12
Stir to combine.
13
Make a hole in the center of the dry ingredients and add the eggs, milk, and melted butter.
14
Stir until just combined.
15
Add in the corn kernels and stir to combine.
16
Coat a cast iron pan with olive oil and bring to a medium-high heat.
17
Spoon the batter into the pan the size of half dollars.
18
When the sides of the cakes have set and the bottom is lightly browned, turn the cakes over and cook on the other side.
19
Remove the cakes and top with some avocado and a tomato half.

861

kcal

Calories

Fat

110

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 17 ingredients. The key ingredients include: 4 ripe avocadoes, diced, 2 limes, juiced, 1 tablespoon Asian chile paste (sambaal oeleck), 1 bunch fresh cilantro, chopped, and more.

Yes, Mini Corn Cakes with Avocado and Tomatoes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini Corn Cakes with Avocado and Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions