Get Amazing Updates

Get great contents delivered straight to your inbox, just a click away, Sign Up Now
Email address
First Name
Secure and Spam free...

Cheesy Corn Cakes with Spicy Avocado Salsa

 In Breakfast, Dinner/Supper, Lunch, Recipes, Salads & Starters, Snacks, Vegetarian

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
 
Author:
Serves: 4
Ingredients
  • 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
Instructions
  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

Previous Post
Next Post
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.
Recommended Posts
Showing 80 comments
  • Alida Anzaldua Ramos
    Reply

    Love that recipe ! So good ! Thanks ! Love corn ! ???? !

  • Alida Ryder
    Reply

    You could leave the avos out completely, they’re just there for a bit of creaminess. You could make a simple salsa of tomato, onion and chilli if you’d prefer.

  • Rj
    Reply

    Can we substitute the avocados with something else?

  • Simone Cameron
    Reply

    I have bookmarked this recipe, printed this recipe, screenshot this recipe, but I just have never gotten around to making it. I think maybe you just need to invite me to brunch and make them for me when I am in Jhb one day. lol.

    Going to try and make this during the holidays.

    • Alida Ryder
      Reply

      Hahaha. Just make them! They are so easy and SO worth it. 😉

  • Alida Ryder
    Reply

    So glad you liked them Mari.

  • Mari
    Reply

    I made these last night and they were fabulous! I will just add less salt next time. I like my food well seasoned, but I think the combination of the strong cheddar and the 1tsp of salt was just a bit too much.

  • RebekahD
    Reply

    I made these for dinner tonight. They were amazing! Wonderfully simple and easy to make. My husband LOVED them and ate….well let’s just say he ate a lot haha. Thank you for the recipe!

    • Alida Ryder
      Reply

      I’m so glad you and your husband liked these. They are some of our favourites too! 🙂

  • Suzy Pugh
    Reply

    Couldn’t decide what to have for our dinner, thanks for your suggestion. 🙂

  • Rikki
    Reply

    Yummmm

  • Kimberly @ Turning The Pages
    Reply

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

    • Irene
      Reply

      I just puréed some extra frozen corn with a dash of milk and it worked fine 🙂

  • Alida Ryder
    Reply

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

  • Stephie
    Reply

    I made these today and they were so delicious. I made a few changes, most notably I used half cornmeal and half flour for the cakes. This whole dish was just scrumptious and addictive. Thank you for the recipe!

  • Alida Ryder
    Reply

    Thanks so much Shari!

  • Alida Ryder
    Reply

    Lainie, my two just love these.

  • Lainie
    Reply

    These sound delicious will give them a try to see if my kids will eat them!

  • Shari Eckstrom
    Reply

    Oh yum! Your recipes look so beautiful. I want one of each!

  • Linda Richards
    Reply

    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.

  • Linda Richards
    Reply

    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!

  • Seventhsib
    Reply

    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
      Reply

      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. 🙂

  • Mika
    Reply

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

  • Surkhab Khan
    Reply

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

  • heather
    Reply

    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
      Reply

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

  • Kristina
    Reply

    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
      Reply

      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.

  • SueinMaine
    Reply

    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
      Reply

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

  • Shannon
    Reply

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

  • Elechka
    Reply

    Amazing! I want to use your photo on my site http://tatar-halyk-ashlary.ru/
    Can you give me permission? Please…

    • Alida Ryder
      Reply

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

  • Heather
    Reply

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

  • Linda
    Reply

    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!

  • Will
    Reply

    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
      Reply

      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!

  • lynda
    Reply

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

  • Jen
    Reply

    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
      Reply

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

  • Kristy
    Reply

    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
      Reply

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

  • lisa
    Reply

    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
      Reply

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

  • Casey
    Reply

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

    • Alida Ryder
      Reply

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

    • Stacey
      Reply

      Did you try these with cornmeal? Did it work?

      • Alida Ryder
        Reply

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

  • Agiola
    Reply

    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
      Reply

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

  • Delia Jordaan
    Reply

    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!!!

  • 4u2read
    Reply

    looks yummy and like a wonderful dinner menu addition.

  • Pearl
    Reply

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

  • Justine
    Reply

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

    • Ally_R
      Reply

      Justine, a tin = a can. 🙂 Cream corn is creamed corn.

  • Justine
    Reply

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

    • cuppiecake
      Reply

      a can…a tin can…canned cream corn

  • Javelin Warrior
    Reply

    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…

  • Clare
    Reply

    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
      Reply

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

      • Clare
        Reply

        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

  • Danguole
    Reply

    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
      Reply

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

  • Jenny
    Reply

    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!

  • Christine
    Reply

    Yum! These looks great! Thanks for sharing.

  • allie
    Reply

    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!

  • Erin @ The Spiffy Cookie
    Reply

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

  • Marlize
    Reply

    Looks delicious!!! Defnitely going to make it.

    • Ally_R
      Reply

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

pingbacks / trackbacks

Leave a Reply

Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text.