Cheesy Corn Cakes with Spicy Avocado Salsa

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Cheesy Corn Cakes with Spicy Avocado Salsa

Sometimes, words just aren’t enough to convey exactly how much I really love a specific dish. This is a prime example of that. Therefore, I’ll only tell you that these little corn cakes served with spicy Avocado salsa is pretty much one of the most delicious things I’ve tasted in a really long time. The almost sweet corn cakes with their crispy edges is perfectly complimented with the creamy, zesty and spicy salsa. But what I love most about these corn cakes is that they work incredibly well as breakfast topped with bacon and poached eggs and if you make them into little mini cakes, topped with the salsa they make really great little canapes with drinks.

Cheesy Corn Cakes with Spicy Avocado Salsa


Cheesy Corn Cakes with Spicy Avocado Salsa
Prep time
Cook time
Total time
Serves: 4
  • 2 cups corn
  • 1x 400g tin creamed corn
  • 2 eggs
  • 1½ cups grated mature cheddar
  • ½ tsp smoked paprika
  • 1 tsp salt
  • 1½ cups flour
  • 1 tsp baking powder
  • ½ cup milk
for the spicy avocado salsa
  • 2 avocados, chopped
  • 1 small red onion, peeled and finely chopped
  • 1 red chilli, finely chopped (remove seeds if you don't like it hot)
  • juice of ½ lemon
  • salt & pepper to taste
  • fresh coriander, to serve
  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.

Cheesy Corn Cakes with Spicy Avocado Salsa

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Alida Ryder
Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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  • Marlize

    Looks delicious!!! Defnitely going to make it.

    • Ally_R

      Thanks Marlize! Let me know what you think once you’ve tried them!

  • Erin @ The Spiffy Cookie

    They look so crispy on the outside. What a great idea to pair with the avocado salsa.

  • allie

    These look amazing & I will definitely be making them! As a fellow blogger & food lover I look at a ton of recipes every day but this really caught my attention. My 5 year old loves poached eggs but I have a hard time getting veg into him, so I’m hoping maybe this can teach him to love corn! Thanks so much for sharing the yummy recipe & gorgeous photos!

  • Christine

    Yum! These looks great! Thanks for sharing.

  • Jenny

    They look delicious! Lovely and light for summer too. Despite the season, I can’t seem to break my habit of cooking big hearty casseroles and stews. These could be the turning point!

  • Danguole

    Excuse me while I drool! I’m a huge fan of all these flavors–nothing like sweet summer corn, and I love a nice touch of smoked paprika.

    • Ally_R

      Thanks so much! I have to say, the smoked paprika adds just a little touch of smokiness which is so tasty with the corn. :)

  • Clare

    Hi! I LOVE corn and immediately want to try these. But I’m kinda new to the cooking scene and don’t know how I feel about frying. How much oil did you use? And is there a way to make these without frying them or using a ton of oil that you end up throwing out?

    I know I’m being a pain ut I appreciate the help. Great blog and really does look irresistible! :)

    • Ally_R

      Clare, I used very little oil actually. Just a thin coating at the bottom of a large frying pan is enough.

      • Clare

        Oh :S Ok. Like I said I’m learning. Thanks for being patient and responding quickly. In that case, I can’t wait to try them!! ;P

  • Javelin Warrior

    These corn cakes sound crazy good and I love the texture, just bursting with corn… I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections and I can’t wait to see what you create next…

  • Justine

    I feel dumb for asking, but what is a “tin of cream corn”?

    • cuppiecake

      a can…a tin can…canned cream corn

  • Justine

    I feel dumb for asking this, but what is a “tin of cream corn”?

    • Ally_R

      Justine, a tin = a can. :) Cream corn is creamed corn.

  • Pearl

    Looks delicious and kinda easy to make. Will try them this weekend.:)

  • 4u2read

    looks yummy and like a wonderful dinner menu addition.

  • Delia Jordaan

    My husband is away this week on a work trip. Guess what I will be feeding myself and my children for supper tomorrow night. Can’t wait, yum!!!

  • Agiola

    This was so good! The combination of the salsa and the corn cake was delicious. Everyone enjoyed it even though I had to tell a fib to a three year old. He gobbled it up because it looked like a pancake! Thank you for the recipe! I will be making this again for the family.

    • Alida Ryder

      Agiola, I’m so glad you liked it. It’s one of my family’s favourites too!

  • Casey

    Sounds amazing! Do you think cornmeal could be subbed for the flour to make it gluten-free friendly?

    • Alida Ryder

      Casey, as long as it doesn’t add too much crunch I’m sure cornmeal will be fine.

    • Stacey

      Did you try these with cornmeal? Did it work?

      • Alida Ryder

        I haven’t tried it with cornmeal so won’t be able to advise I’m afraid.

  • lisa

    hi, i made these lastnight, followed the recipe exactly. but i found they were too pancake-ish…… i was expecting more crispy i guess…….they were good though, just felt like they were missing something :s

    • Alida Ryder

      Lisa, That’s strange, mine were also quite pancakeish BUT they had a lovely crisp outer.

  • Kristy

    I made these tonight to go with Chicken Enchilada Soup. My husband told me to make sure I didn’t loose this recipe. He also said it made the soup. ;) Thanks.

    • Alida Ryder

      So glad you and your husband liked them Kristy. They’re one of my favourites as well.

  • Jen

    Do you think these need to be made with fresh corn? It’s a little past the season and I’m not sure what I will find at the store. Also, do you think this will do well if the batter is made ahead of time and refrigerated?

    • Alida Ryder

      Jen, you could definitely use tinned corn. Just remember to drain it well.

  • lynda

    Do you have any idea if gluten free flour would work? Thanks

  • Will

    I’ve got to remember to cover my keyboard with plastic wrap prior to browsing through your incredible recipes and breath-taking/saliva-making photos. I can’t wait to try this corn fritter and avacado salsa recipe. Yummy!!!!

    • Alida Ryder

      Will, thanks for the lovely comment! :) This is one of my all-time fav recipes and I hope you like it as much as I do!

  • Linda

    My sister made these for my hubby and me yesterday. They were so so good. If you haven’t tried them yet do it today. Fabulous!

  • Heather

    This recipe is wonderful! I had several for dinner tonight and didn’t miss the meat at all. Thank you!

  • Elechka

    Amazing! I want to use your photo on my site
    Can you give me permission? Please…

    • Alida Ryder

      Elechka, you are more than welcome to use the image as long as you credit the post and don’t post the recipe. Thanks! :)

  • Shannon

    We’re laying in bed right now in a food coma, and we’re totally DELIGHTED! Thank you so much!

    • Alida Ryder

      Oh, I do love a good food coma! :)

  • SueinMaine

    I am 63 years old and you’ve made me remember corn fritters that my Mom used to make when I was small. They were deep-fried and came out shaped like a ball and we drizzled maple syrup over them. Sounds delish and I will try them soon! Glad to see a recipe that doesn’t require deep-frying…thank-you!

    • Alida Ryder

      Pleasure! I hope you love them as much as your mom’s! :)

  • Kristina

    Hi! I am thinking of making these for a party this weekend. Do they need to be served warm or do you think they will hold up well if I make them in the late morning and serve in the afternoon? Thanks!

    • Alida Ryder

      Kristina, they’re definitely better served warm but if you keep them at room temperature they will be fine until you’re ready to serve.

  • heather

    Do you think you could freeze the leftovers? I know, I wish I could just eat them all…
    Then maybe “re-fry” to reheat and hopefully still be crispy?

    • Alida Ryder

      I think you could, I never get around to freezing leftovers as I always have hungry tummies looking for something to snack on. ;)

  • Surkhab Khan

    Looks Delicious corn cakes. I love corn a lot so the my next recipe will be corn cakes….

    • Alida Ryder

      I hope you enjoy them.

  • Mika

    Wow! The cream of corn nailed it. This is a keeper. Thanks! :)

    • Alida Ryder

      So glad you liked it Mika! :)

  • Seventhsib

    I am going to make these tonight as part of a BBQ. Can I make the cakes in advance and just keep them at room temperature? Also, I was going to just cut raw corn off the cob, do you think that will work, or do I need to cook it first? I didn’t want to use canned or frozen. Would love your feedback as soon as possible, or anyone who has made these. THANKS.

    • Alida Ryder

      You could make these ahead but I would suggest letting them cool down completely before covering them with foil then perhaps just heating briefly in the oven in a single layer for a few minutes.

      And fresh corn will work beautifully with this. :)

  • Linda Richards

    These are wonderful & great switch from the typical side dish! I replaced 1/2 of the flour with cornmeal to make them a little less like breakfast pancakes with corn in them & they were amazing! Will be making these often!

  • Linda Richards

    These are fabulous, my entire family loved them!! I did substitute cornmeal for half of the flour & it gave a nice texture to them. I also added garlic & a finely chopped jalapeño pepper to the avocado salsa for a nice little kick! I’ll be making these again & again.

  • Alida Ryder

    Lainie, my two just love these.

  • Alida Ryder

    Thanks so much Shari!

  • Alida Ryder

    So glad you liked it Stephie and the cornmeal sounds like a winner!

  • Kimberly @ Turning The Pages

    Could these be made without Creamed Corn/is there a substitute?

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