Corn Cakes With Avocado Cilantro Salsa Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHEESY CORN CAKES WITH SPICY AVOCADO SALSA



Cheesy Corn Cakes with Spicy Avocado Salsa image

Provided by Alida Ryder

Categories     Breakfast     Brunch     Lunch

Time 40m

Number Of Ingredients 15

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
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)

Steps:

  • 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 Facts : Calories 411 kcal, Carbohydrate 63 g, Protein 18 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 105 mg, Sodium 1047 mg, Fiber 8 g, Sugar 10 g, ServingSize 1 serving

CORN CAKES WITH AVOCADO SALSA



Corn cakes with avocado salsa image

A light, easy-to-prepare snack-supper with Mexican flavours

Provided by Good Food team

Categories     Brunch, Dinner, Lunch, Main course

Time 20m

Number Of Ingredients 9

50g self-raising flour
1 egg , beaten
200g canned or frozen sweetcorn
bunch spring onions , trimmed and finely chopped
1 avocado , cut into small chunks
1 lime , ½ juiced and the rest cut into 4
handful coriander leaves, chopped
1-2 tbsp vegetable oil
refried beans , to serve

Steps:

  • In a bowl, combine the flour, egg, corn and half the onions with some seasoning, then mix well. Mix the avocado with the remaining onions, lime juice, coriander and seasoning, then set aside.
  • Heat 1 tbsp oil in a non-stick frying pan. Drop tbsps of the corn mixture into the frying pan, smoothing them down to form cakes. Cook for about 2-3 mins on each side over a medium heat, adding the remaining oil if you need to. Serve hot with the avocado salsa, lime wedges and some warm refried beans.

Nutrition Facts : Calories 436 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.04 milligram of sodium

CORN CAKES WITH AVOCADO SALSA



Corn Cakes With Avocado Salsa image

This recipe is from Susan Sampson the Fare Lady who adaped it from Bill's Open Kitchen by Bill Granger, an Australian chef. In Bill's recipe, he uses fresh corn but you can use frozen corn too.

Provided by leeleitch

Categories     Corn

Time 50m

Yield 15 corncakes, 4 serving(s)

Number Of Ingredients 16

2 ripe avocados, diced
1/2 cup coarsely chopped cilantro leaf, loosely packed
2 tablespoons lime juice
2 green onions, finely chopped
1 dash hot sauce
sea salt
fresh ground pepper
2 1/2 cups frozen corn kernels, thawed, drained
4 ounces red onions, chopped
2 eggs
1/2 cup cilantro leaf, loosely packed
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon sea salt
fresh ground pepper
vegetable oil

Steps:

  • FOR SALSA: Place all the ingrediens in medium bowl and stir gently to combine. Cover and set aside.
  • FOR SWEETCORN CAKES: Combine 2 cups of the corn, onion, eggs, cilantro, flour, baking powder, salt and pepper in a food processor. Process until well mixed. Add the remaining 1/2 cup corn into the mixture and mix well.
  • Heat a large skillet at medium heat and brush with oil. Spoon 2 heaping tablespoons of the mixture for each corn cake onto griddle.
  • Cook each side for 1 to 2 minutes.
  • Cook in batches. Keep the cooked corn cakes warm in a 200F preheated oven.
  • Serve with salsa.
  • Makes 15 cakes.

Nutrition Facts : Calories 425.5, Fat 18.4, SaturatedFat 3.1, Cholesterol 105.8, Sodium 723.4, Carbohydrate 60, Fiber 10.5, Sugar 2.5, Protein 12.1

AVOCADO CORN SALSA



Avocado Corn Salsa image

People cannot get enough of this appetizer! Takes some time putting together but it's worth the work!! Serve with tortilla chips.

Provided by BARBARA VINSON

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Corn Salsa Recipes

Time 8h30m

Yield 32

Number Of Ingredients 12

1 (16 ounce) package frozen corn kernels, thawed
2 (2.25 ounce) cans sliced ripe olives, drained
1 red bell pepper, chopped
1 small onion, chopped
5 cloves garlic, minced
⅓ cup olive oil
¼ cup lemon juice
3 tablespoons cider vinegar
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
4 avocados - peeled, pitted and diced

Steps:

  • In a large bowl, mix corn, olives, red bell pepper and onion.
  • In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.
  • Stir avocados into the mixture before serving.

Nutrition Facts : Calories 80.7 calories, Carbohydrate 6.1 g, Fat 6.5 g, Fiber 2.3 g, Protein 1.1 g, SaturatedFat 0.9 g, Sodium 73.3 mg, Sugar 0.9 g

BEST EVER CILANTRO CORN SALSA



Best Ever Cilantro Corn Salsa image

This is a recipe I have been making for years. It is the number one dish people ask me to bring to parties. It is great with tortilla chips or on top of grilled chicken or steak. It also makes a wonderful filling for vegetarian tacos.

Provided by Lisa Avery Croff

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Corn Salsa Recipes

Time 55m

Yield 6

Number Of Ingredients 9

2 ears corn on the cob, husks and silk removed
2 tomatoes, chopped
2 avocados - peeled, pitted, and diced
½ bunch cilantro, stems cut off and leaves chopped
1 white onion, chopped
3 tablespoons chopped garlic
2 tablespoons olive oil
2 tablespoons red wine vinegar
kosher salt to taste

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Cook corn on the preheated grill until the kernels are lightly charred but still firm, 3 to 5 minutes per side, turning often. Cut kernels off the cobs, transfer to a large salad bowl, and let cool.
  • Mix in tomatoes, avocados, cilantro, white onion, garlic, olive oil, and red wine vinegar; season with kosher salt.

Nutrition Facts : Calories 197.7 calories, Carbohydrate 17 g, Fat 14.8 g, Fiber 6.4 g, Protein 3.3 g, SaturatedFat 2.1 g, Sodium 82 mg, Sugar 3.6 g

CORN CAKES WITH AVOCADO CILANTRO SALSA RECIPE



Corn Cakes with Avocado Cilantro Salsa Recipe image

Provided by HeatherS

Number Of Ingredients 14

1/2 cup (125 mL) of coarse stone-ground cornmeal
1/2 cup (125 mL) of whole wheat flour
1/2 teaspoon (2 mL) of baking powder
1/2 teaspoon (2 mL) of salt
1/4 teaspoon (1 mL) of freshly ground pepper
2 eggs
1/2 cup (125 mL) of milk
1/4 cup (60 mL) of melted butter
Thr kernels from 2 ears of corn (about 2 cups/500 mL)
A splash or two of cooking oil
FOR THE SALSA
1 ripe avocado, halved and pitted
1/4 cup (60 mL) of your favourite salsa
1 brunch of tender cilantro sprigs, chopped

Steps:

  • In a medium bowl, whisk together the cornmeal, flour, baking powder, salt, and pepper, evenly distributing the finer powders among the coarser ones. In a small bowl, thoroughly whisk together the eggs, milk, and butter. Pour the wet mixture into the dry one and stir together until smooth. Stir in the corn. Cover and refrigerate to rest the batter for 30 minutes or so. Meawhile, to make the salsa, spoon the avocado into a small bowl. Toss in the salsa and with the back of a fork mash it into the avocado. Stir in the cilantro. When the batter has rested, preheat your favourite large heavy frying pan over medium heat. Pour in a splah or two of cooking oil, enough to cover the bottom of the pan with a thin film. When it's hot, spoon a large dollop of the batter into the sizzling oil. Add another spoonful near the first, leaving room for expaision. Continue with the remaining batter until the pan is full. Cook, flipping once, until the cakes are golden brown and crispy, about 5 minutes. Top each cake with a dollop of avocado salsa. Tip: coarse cornmeal retains more nutrition and flovour than finer grinds. But because of its coarseness, it needs time to hydrate, to absorb moisture from the batter and soften-hence the 30 minutes resting time. If your pan is not big enough to cook them all at once, you can keep them warm in the oven for 20 minutes or so set the oven at 250F.

SWEET CORN CAKES WITH AVOCADO SALSA



Sweet Corn Cakes With Avocado Salsa image

Make and share this Sweet Corn Cakes With Avocado Salsa recipe from Food.com.

Provided by Latchy

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

3 cups fresh corn kernels (approx 4 cobs)
1 small chopped red onion
2 eggs
1/2 cup chopped fresh coriander, including the stems and leaves
1 cup all-purpose flour
1 1/2 teaspoons baking powder
sea salt
fresh ground pepper
light olive oil (for cooking)
2 ripe avocados, diced
1/2 cup coriander leaves
2 tablespoons lime juice (could use lemon)
2 tablespoons chopped green onions
Tabasco sauce
sea salt
fresh ground pepper

Steps:

  • Place 2 cups of the corn kernels, onion, eggs, coriander, flour, baking powder, salt and pepper in a food processor or blender and process until combined.
  • Place this mixture in a large bowl and add the remaining corn kernels and mix to combine.
  • Heat 1 tablespoon of oil in a non-stick fry pan over medium high heat.
  • When oil is hot, drop 1 heaped tablespoon or 1/3rd cup of mixture in pan and cook in batches for 1-2 minutes each side.
  • Drain on paper towel and serve with the avocado salsa.
  • Avocado salsa- Mix all ingredients in a bowl and stir carefully until combined.

Nutrition Facts : Calories 422.7, Fat 18.9, SaturatedFat 3.2, Cholesterol 105.8, Sodium 199.1, Carbohydrate 57.8, Fiber 11.2, Sugar 5.6, Protein 12.4

AVOCADO AND CORN SALSA



Avocado and Corn Salsa image

Provided by Steven Raichlen

Categories     Condiment/Spread     Tomato     Vegetable     Appetizer     No-Cook     Super Bowl     Backyard BBQ     Avocado     Corn     Summer     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 to 3 cups

Number Of Ingredients 8

1 ripe avocado, cut into 1/4-inch dice
2 to 3 tablespoons fresh lime juice
1 ripe red tomato, seeded and cut into 1/4-inch dice
1 ear sweet corn, shucked
1 scallion, both white and green parts, trimmed and finely chopped, or 3 tablespoons diced sweet onion
1 to 2 jalapeño peppers or serrano peppers, seeded and minced (for a hotter salsa, leave the seeds in)
1/4 cup chopped fresh cilantro
Coarse salt (kosher or sea) and freshly ground black pepper

Steps:

  • 1. Place the avocado in the bottom of a nonreactive mixing bowl and gently toss it with 2 tablespoons of the lime juice. Spoon the tomato on top of the avocado.
  • 2. Cut the kernels off the corn. The easiest way to do this is to lay the cob flat on a cutting board and remove the kernels using lengthwise strokes of a chef's knife. Add the corn kernels to the mixing bowl. The salsa can be prepared to this stage up to 2 hours ahead. Refrigerate it, covered.
  • 3. Just before serving, add the jalapeño(s) and cilantro to the mixing bowl and gently toss to mix. Taste for seasoning, adding more lime juice as necessary and season with salt and pepper to taste; the salsa should be highly seasoned.

SALSA CORN CAKES



Salsa Corn Cakes image

This recipe is super with fresh or canned corn. I whip up these patties to serve alongside nachos or tacos on hot summer evenings. The salsa is subtle but adds flavor. -Lisa Boettcher, Rosebush, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 12

6 ounces cream cheese, softened
1/4 cup butter, melted
6 large eggs
1 cup 2% milk
1-1/2 cups all-purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
1 teaspoon salt
1 can (15-1/4 ounces) whole kernel corn, drained
1/2 cup salsa, drained
1/4 cup minced green onions
Sour cream and additional salsa

Steps:

  • In a large bowl, beat cream cheese and butter until smooth; add the eggs and mix well. Beat in the milk until smooth. Combine the flour, cornmeal, baking powder and salt; stir into cream cheese mixture just until moistened. Fold in the corn, salsa and onions. , Pour batter by 1/4 cupfuls into a large greased cast-iron skillet or hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with sour cream and salsa.

Nutrition Facts : Calories 324 calories, Fat 15g fat (8g saturated fat), Cholesterol 191mg cholesterol, Sodium 715mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 11g protein.

More about "corn cakes with avocado cilantro salsa food"

AVOCADO CORN SALSA - ALL THE HEALTHY THINGS
Web May 17, 2020 this recipe Delicious Avocado Corn Salsa There are so many delicious salsa variations out there but this delicious avocado corn salsa is one of the very best! …
From allthehealthythings.com


HER RECIPE FOR BLACK BEAN AND CORN SALAD IS PERFECT FOR YOUR NEXT ...
Web 1 day ago Start by pouring one and a half cups of loose corn into a large bowl. Then, add two cans of black beans. Make sure that you drain and rinse them off beforehand. Next, …
From chipchick.com


AVOCADO CORN SALSA · EASY FAMILY RECIPES
Web Sep 8, 2022 This Avocado Corn Salsa is packed with fresh crunchy veggies, creamy avocado and black beans, and zesty pop of citrus and cilantro. Plus, it only takes 10 …
From easyfamilyrecipes.com


THE BEST DAMN MANGO-AVOCADO SALSA WITH BLACK BEANS …
Web 1/2 jalapeño, seeded and minced. Juice of 2-3 limes. 1 tsp salt. 1 tsp cumin. Pepper to taste. •. >>Add everything to a bowl and toss well to combine. The trick is finely …
From tiktok.com


CORN AVOCADO SALSA - SHAKEN TOGETHER
Web Aug 25, 2022 Instructions Shuck corn and cut it off the cob. Sauté the corn in a skillet with olive oil to char, then set aside to cool. Once cool toss together corn in a medium bowl with chopped avocado and stir in …
From shakentogetherlife.com


CORN CAKES WITH AVOCADO SALSA RECIPE : SBS FOOD
Web Instructions. Cut the kernels from the corn cob and place in a bowl with the onion and parsley. Sift the flour, add the egg, water and salt and mix until combined. Heat the oil in …
From sbs.com.au


JALAPENO CORN CAKES WITH AVOCADO SALSA - A SPICY …
Web Sep 30, 2016 Print Recipe 5 from 10 votes Leave a Review » Jalapeno Corn Cakes with Avocado Salsa Prep Time: 30 minutes Cook Time: 15 minutes Total Time: 45 minutes Easy to make Jalapeno Corn Cakes …
From aspicyperspective.com


CORN BLACK BEAN & AVOCADO SALSA - SALLY'S BAKING ADDICTION
Web May 1, 2015 Time: Total prep time is 10 minutes. It tastes best after at least 1 hour in the refrigerator. Success Tips for Corn Black Bean & Avocado Salsa Experiment with the …
From sallysbakingaddiction.com


CORN GRIDDLE CAKES WITH TOMATO AND AVOCADO SALSA
Web Ingredients Units Scale Griddle Cakes 1` cup corn niblets 1/4 cup chopped green onions 1 cup flour 1 cup cornmeal 3 teaspoons sugar 2 teaspoons baking powder 1 teaspoon salt …
From kiltedchef.ca


SIMPLE SWEETCORN CAKES WITH AVOCADO SALSA
Web Oct 4, 2021 Heat the oven to 250°F. Place 2 cups of the corn kernels and the onion, eggs, cilantro, flour, baking powder, salt, and pepper in a food processor and process until …
From greatist.com


FRESH CORN CAKES WITH AVOCADO SALSA RECIPE + A BIG …
Web Jul 7, 2016 Instructions. Preheat oven to 200 degrees. Line a baking sheet with a brown paper bag. Place all of the ingredients (except the avocado) in a bowl, and stir to mix. …
From pamelasalzman.com


10-MINUTE AVOCADO CORN SALSA (SUPER EASY!) | LIVE EAT LEARN
Web Jul 6, 2023 Recipe tips. Inside Out: This recipe would be great to use to stuff an avocado.Instead of dicing your avocado, make the salsa without it and scoop it right …
From liveeatlearn.com


FRESH CORN AND AVOCADO SALSA
Web Aug 13, 2009 1 whole Juice Of Lime Plenty Of Chopped Cilantro Salt To Taste 1 tbsp. Vinegar 1 tsp. Sugar (optional) Directions Slice kernels off the corn, and combine it with …
From thepioneerwoman.com


FRESH CORN SALSA RECIPE - COOKIE AND KATE
Web Jul 10, 2018 In a medium serving bowl, combine all of the ingredients. Stir to combine. Adjust to taste, if necessary: For more zing, add about 1 teaspoon more vinegar or 1 …
From cookieandkate.com


CRAB CAKES WITH ROASTED CORN SALSA RECIPE | PBS FOOD
Web Ingredients; Crab Cakes; 6 cups jumbo lump crabmeat, picked over; 2/3 cup diced red onion; 1 cup diced red bell pepper; ½ cup chopped fresh chives; 2 tablespoons plus 2 …
From pbs.org


RACHEL SCHULTZ: CORN CAKES & AVOCADO SALSA
Web Jun 15, 2013 Salt & pepper. In a large bowl, combine corn, flour, cornmeal, red onion, basil, baking powder, and baking soda. Incorporate eggs, milk, and butter. Continue to …
From rachelschultz.com


Related Search