CHEESY CORN CAKES WITH SPICY AVOCADO SALSA
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
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
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
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
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
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
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
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
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
Provided by HeatherS
Number Of Ingredients 14
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
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
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
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
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
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
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.
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