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Home » Recipes » Breakfast Recipes » Cheesy corn cakes with spicy avocado salsa

Cheesy corn cakes with spicy avocado salsa

July 19, 2019 by Alida Ryder 86 Comments

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Crispy cheesy corn cakes served with spicy avocado salsa is a delicious and easy vegetarian recipe perfect for breakfast or lunch.

Cheesy corn cakes with avo salsa

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!

Cheesy corn cakes with avo salsa

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.

Cheesy corn cakes with spicy avocado salsa

What to serve with corn cakes

  1.  5 minute salsa
  2. Creamy guacamole 
  3. Pico de gallo
  4. Honey-glazed bacon
Cheesy corn cakes with avo salsa

Cheesy Corn Cakes with Spicy Avocado Salsa

4.5 from 4 votes
Print Pin Rate
Course: Breakfast, Brunch, Lunch
Cuisine: American
Keyword: Avocado salsa, Cheesy corn cakes, Corn cakes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 411kcal
Author: Alida Ryder

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 411kcal | Carbohydrates: 63g | Protein: 18g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 105mg | Sodium: 1047mg | Potassium: 603mg | Fiber: 8g | Sugar: 10g | Vitamin A: 900IU | Vitamin C: 27mg | Calcium: 266mg | Iron: 3mg

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Summer grilled corn salad

Easy spicy corn salsa

Easy spicy corn salsa

Corn and grilled zucchini salad

Corn and grilled zucchini salad

 

 

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Filed Under: Breakfast Recipes, Dinner Recipes, Lunch, Recipes, Salads & Starters, Snacks, Vegetarian Tagged With: avocado, Breakfast, corn, easy recipe, vegetarian

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Comments

  1. Joe Ottaviano

    April 26, 2020 at 5:34 PM

    These were delicious! A great addition to a Sunday brunch or equally good just by themselves. I also topped with a cilantro crema. I will definitely make again!

    Reply
    • Alida Ryder

      April 26, 2020 at 7:12 PM

      Love the idea of the cilantro crema!

      Reply
  2. Erin

    July 20, 2019 at 4:13 PM

    Looks like a great side dish at a braai!

    Reply
    • Alida Ryder

      July 20, 2019 at 4:59 PM

      It totally is!

      Reply
  3. Chris Hensens g HENSENS

    December 22, 2016 at 6:50 PM

    Can the cakes be made in advance and refrigerated?

    Reply
    • Alida Ryder

      January 8, 2017 at 12:06 PM

      They could, just re-heat them in a hot pan before serving.

      Reply
  4. Alida Anzaldua Ramos

    April 27, 2015 at 6:04 AM

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

    Reply
    • Alida Ryder

      April 28, 2015 at 8:37 AM

      Thanks!

      Reply
  5. Alida Ryder

    January 17, 2015 at 9:04 AM

    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.

    Reply
  6. Rj

    January 9, 2015 at 2:56 AM

    Can we substitute the avocados with something else?

    Reply
  7. Simone Cameron

    December 11, 2014 at 2:15 PM

    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.

    Reply
    • Alida Ryder

      December 11, 2014 at 2:37 PM

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

      Reply
  8. Alida Ryder

    November 13, 2014 at 8:06 AM

    So glad you liked them Mari.

    Reply
  9. Mari

    November 11, 2014 at 8:30 AM

    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.

    Reply
  10. RebekahD

    August 22, 2014 at 3:19 AM

    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!

    Reply
    • Alida Ryder

      August 22, 2014 at 8:02 AM

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

      Reply
  11. Suzy Pugh

    March 18, 2014 at 8:13 PM

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

    Reply
  12. Rikki

    February 1, 2014 at 12:32 AM

    Yummmm

    Reply
  13. Kimberly @ Turning The Pages

    October 8, 2013 at 8:21 AM

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

    Reply
    • Irene

      June 9, 2014 at 11:14 PM

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

      Reply
  14. Alida Ryder

    September 30, 2013 at 4:24 PM

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

    Reply
  15. Stephie

    September 28, 2013 at 8:40 PM

    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!

    Reply
  16. Alida Ryder

    September 15, 2013 at 9:24 AM

    Thanks so much Shari!

    Reply
  17. Alida Ryder

    September 15, 2013 at 9:24 AM

    Lainie, my two just love these.

    Reply
  18. Lainie

    September 14, 2013 at 7:39 AM

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

    Reply
  19. Shari Eckstrom

    September 14, 2013 at 5:05 AM

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

    Reply
  20. Linda Richards

    July 17, 2013 at 6:42 AM

    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.

    Reply
  21. Linda Richards

    July 13, 2013 at 7:17 PM

    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!

    Reply
  22. Seventhsib

    July 5, 2013 at 9:22 PM

    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.

    Reply
    • Alida Ryder

      July 5, 2013 at 9:24 PM

      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. 🙂

      Reply
  23. Mika

    June 29, 2013 at 11:46 PM

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

    Reply
    • Alida Ryder

      June 30, 2013 at 7:51 PM

      So glad you liked it Mika! 🙂

      Reply
  24. Surkhab Khan

    June 12, 2013 at 8:10 PM

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

    Reply
    • Alida Ryder

      June 12, 2013 at 8:23 PM

      I hope you enjoy them.

      Reply
  25. heather

    May 17, 2013 at 5:38 PM

    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?

    Reply
    • Alida Ryder

      May 22, 2013 at 1:23 PM

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

      Reply
  26. Kristina

    May 7, 2013 at 5:48 PM

    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!

    Reply
    • Alida Ryder

      May 10, 2013 at 1:37 PM

      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.

      Reply
  27. SueinMaine

    March 13, 2013 at 6:32 AM

    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!

    Reply
    • Alida Ryder

      March 14, 2013 at 11:00 AM

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

      Reply
  28. Shannon

    March 1, 2013 at 3:12 AM

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

    Reply
    • Alida Ryder

      March 5, 2013 at 9:29 AM

      Oh, I do love a good food coma! 🙂

      Reply
  29. Elechka

    January 27, 2013 at 7:54 PM

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

    Reply
    • Alida Ryder

      January 30, 2013 at 3:23 PM

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

      Reply
  30. Heather

    January 18, 2013 at 4:41 AM

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

    Reply
  31. Linda

    January 6, 2013 at 8:35 PM

    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!

    Reply
  32. Will

    January 4, 2013 at 3:19 AM

    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!!!!

    Reply
    • Alida Ryder

      January 5, 2013 at 7:07 PM

      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!

      Reply
  33. lynda

    November 21, 2012 at 4:45 PM

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

    Reply
  34. Jen

    November 9, 2012 at 6:01 PM

    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?

    Reply
    • Alida Ryder

      November 12, 2012 at 10:20 AM

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

      Reply
  35. Kristy

    October 30, 2012 at 4:04 AM

    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.

    Reply
    • Alida Ryder

      November 1, 2012 at 8:20 AM

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

      Reply
  36. lisa

    September 24, 2012 at 12:42 AM

    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

    Reply
    • Alida Ryder

      September 25, 2012 at 8:26 AM

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

      Reply
  37. Casey

    September 18, 2012 at 10:40 PM

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

    Reply
    • Alida Ryder

      September 19, 2012 at 11:39 AM

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

      Reply
    • Stacey

      May 5, 2013 at 4:12 AM

      Did you try these with cornmeal? Did it work?

      Reply
      • Alida Ryder

        May 6, 2013 at 5:11 PM

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

        Reply
  38. Agiola

    September 18, 2012 at 1:01 AM

    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.

    Reply
    • Alida Ryder

      September 18, 2012 at 8:51 AM

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

      Reply
  39. Delia Jordaan

    September 11, 2012 at 2:01 PM

    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!!!

    Reply
  40. 4u2read

    September 7, 2012 at 4:28 AM

    looks yummy and like a wonderful dinner menu addition.

    Reply
  41. Pearl

    August 30, 2012 at 10:36 AM

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

    Reply
  42. Justine

    August 2, 2012 at 6:04 AM

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

    Reply
    • Ally_R

      August 2, 2012 at 9:04 AM

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

      Reply
  43. Justine

    August 2, 2012 at 6:04 AM

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

    Reply
    • cuppiecake

      July 7, 2013 at 12:29 AM

      a can…a tin can…canned cream corn

      Reply
  44. Javelin Warrior

    July 27, 2012 at 6:15 AM

    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…

    Reply
  45. Clare

    July 26, 2012 at 8:49 AM

    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! 🙂

    Reply
    • Ally_R

      July 26, 2012 at 8:53 AM

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

      Reply
      • Clare

        July 26, 2012 at 9:04 AM

        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

        Reply
  46. Danguole

    July 26, 2012 at 6:09 AM

    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.

    Reply
    • Ally_R

      July 26, 2012 at 7:52 AM

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

      Reply
  47. Jenny

    July 25, 2012 at 3:25 PM

    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!

    Reply
  48. Christine

    July 25, 2012 at 4:02 AM

    Yum! These looks great! Thanks for sharing.

    Reply
  49. allie

    July 25, 2012 at 1:10 AM

    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!

    Reply
  50. Erin @ The Spiffy Cookie

    July 24, 2012 at 3:31 PM

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

    Reply
  51. Marlize

    July 24, 2012 at 9:06 AM

    Looks delicious!!! Defnitely going to make it.

    Reply
    • Ally_R

      July 24, 2012 at 9:07 AM

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

      Reply

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