Crispy cheesy corn cakes served with spicy avocado salsa is a delicious and easy vegetarian recipe perfect for breakfast or lunch.
I love a corn fritter more than words can explain. And these cheesy corn cakes takes the, well, cake. Their crispy edges give way to a deliciously cheesy, sweet corn stuffed center and I can’t get enough of them when served with a easy, spicy avocado salsa. They work equally well as breakfast served with poached eggs and bacon or as an easy canape served with sour cream and salsa, even a side dish!
Table of Contents
How to make corn cakes
Start by stirring together a can of creamed corn with two cups of corn kernels in a large bowl. You can use fresh corn or frozen for this recipe. To add even more flavor, fry the corn in a hot pan or skillet until toasted before adding to the batter. Whisk in the eggs, cheese and spices and then add the dry ingredients. Mix until just combined. Heat a skillet over medium heat and add a tablespoon oil. Working in batches, cook spoonfuls of the batter until bubbles start to form on the surface. Carefully flip and allow to cook on the other side for another minute or two or until golden brown and cooked through.
Remove from the pan and set aside while you continue with the remaining batter.
To make the spicy avocado salsa recipe, cube ripe avocados and add to a bowl. Finely dice tomatoes (you can de-seed the tomatoes but I don’t usually bother), red onion and red chili then add to the avocado. Add a generous squeeze of lime juice and chopped cilantro (coriander) and season with salt then mix well. Serve the warm cheesy corn cakes with the spicy avocado salsa and extra lime wedges for squeezing.
Can you freeze corn fritters?
Yes, this corn cake recipe freezes very well. Allow the cooked corn cakes to cool completely before layering with parchment paper in a freezer safe container. Freeze the cakes for up to 3 months.
How to reheat corn fritters?
Allow frozen corn cakes to thaw completely at room temperature. Re-heat in a warm skillet or in the microwave for 30 seconds a side.
What to serve with corn cakes
- 2 cups corn
- 400 g (14oz) can 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
- In a large bowl, combine the corn kernels, creamed corn, eggs, cheddar, smoked paprika and salt and mix well.
- Sift in the flour and baking powder and mix well.
- 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)
- Heat a large frying pan and add some oil.
- 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.
- In the meantime, combine all the ingredients for the salsa and mix well.
- When all the cakes have been cooked, serve them with the salsa, extra lemon wedges and fresh coriander.