Cheesy Corn Cakes with Spicy Avocado Salsa
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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
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4
Ingredients
- 2 cups corn
- 1 x 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
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In a large bowl, combine the corn kernels, creamed corn, eggs, cheddar, smoked paprika and salt and mix well.
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Sift in the flour and baking powder and mix well.
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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)
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Heat a large frying pan and add some oil.
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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.
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In the meantime, combine all the ingredients for the salsa and mix well.
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When all the cakes have been cooked, serve them with the salsa, extra lemon wedges and fresh coriander.
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I feel dumb for asking this, but what is a “tin of cream corn”?
Justine, a tin = a can. 🙂 Cream corn is creamed corn.
I feel dumb for asking, but what is a “tin of cream corn”?
a can…a tin can…canned cream corn
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…
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! 🙂
Clare, I used very little oil actually. Just a thin coating at the bottom of a large frying pan is enough.
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
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.
Thanks so much! I have to say, the smoked paprika adds just a little touch of smokiness which is so tasty with the corn. 🙂
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!
Yum! These looks great! Thanks for sharing.
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!
They look so crispy on the outside. What a great idea to pair with the avocado salsa.
Looks delicious!!! Defnitely going to make it.
Thanks Marlize! Let me know what you think once you’ve tried them!