Cheesy corn cakes with spicy avocado salsa
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!
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
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.
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!!!!
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!
Do you have any idea if gluten free flour would work? Thanks
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?
Jen, you could definitely use tinned corn. Just remember to drain it well.
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.
So glad you and your husband liked them Kristy. They’re one of my favourites as well.
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
Lisa, That’s strange, mine were also quite pancakeish BUT they had a lovely crisp outer.
Sounds amazing! Do you think cornmeal could be subbed for the flour to make it gluten-free friendly?
Casey, as long as it doesn’t add too much crunch I’m sure cornmeal will be fine.
Did you try these with cornmeal? Did it work?
I haven’t tried it with cornmeal so won’t be able to advise I’m afraid.
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.
Agiola, I’m so glad you liked it. It’s one of my family’s favourites too!
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!!!
looks yummy and like a wonderful dinner menu addition.
Looks delicious and kinda easy to make. Will try them this weekend.:)
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!