Post by Loupy on Sept 30, 2016 15:55:02 GMT -7
Jalapeno Corn Cakes with Avocado Salsa
From: Sommer @ www.aspicyperspective.com/
These zesty Jalapeno Corn Cakes with Avocado Salsa makes a wonderful hot-cold appetizer for fall gatherings.
Some people think of corn as a summer food, but to me, corn is for fall.
In my mind corn symbolizes harvest. It’s rustic, hearty, and slightly sweet, making it a perfect platform for all sorts of brighter flavors, like perky Avocado Salsa.
These Jalapeno Corn Cakes with Avocado Salsa are extremely versatile.
They make perfect little party bites, but could also be made as 4 inch cakes for a hearty side dish, a vegetarian meal, or the base of a savory south-west breakfast!
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Makes: 12+ servings
Ingredients:
For the Jalapeno Corn Cakes:
1 cup all-purpose flour
1 cup yellow corn meal
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
2 cups corn (fresh or frozen) roughly chopped
1 jalapeño, diced
2 large eggs
1 cup milk
3 tablespoons melted butter
For the Avocado Salsa:
3 large ripe avocados, chopped
1 small red pepper, diced
1/4 cup chopped green onions
3 tomatoes, diced
2 clove garlic, mined
3 tablespoons cilantro
1 jalapeño, diced
½ lime, juiced
3 tablespoons olive oil
Salt and Pepper to taste
Directions:
For the Corn Cakes:
Combine all dry ingredients in a large bowl.
Whisk well, then add everything else, reserving the butter for last.
Stir until smooth.
Heat a large skillet (or griddle) to medium-high heat.
Brush the skillet with oil or butter.
Using a tablespoon scoop, pour corn cake mixture in the skillet and cook for 1-2 minutes per side.
Repeat with remaining batter.
While the jalapeno corn cakes are cooking, combine all the ingredients for the avocado salsa in a large bowl.
Taste, then season with salt and pepper as needed.
Serve the corn cakes with a small scoop of salsa on top, or pile them on a platter with the salsa on the side.
Make 50-60 corn cakes.
From: Sommer @ www.aspicyperspective.com/
These zesty Jalapeno Corn Cakes with Avocado Salsa makes a wonderful hot-cold appetizer for fall gatherings.
Some people think of corn as a summer food, but to me, corn is for fall.
In my mind corn symbolizes harvest. It’s rustic, hearty, and slightly sweet, making it a perfect platform for all sorts of brighter flavors, like perky Avocado Salsa.
These Jalapeno Corn Cakes with Avocado Salsa are extremely versatile.
They make perfect little party bites, but could also be made as 4 inch cakes for a hearty side dish, a vegetarian meal, or the base of a savory south-west breakfast!
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Makes: 12+ servings
Ingredients:
For the Jalapeno Corn Cakes:
1 cup all-purpose flour
1 cup yellow corn meal
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
2 cups corn (fresh or frozen) roughly chopped
1 jalapeño, diced
2 large eggs
1 cup milk
3 tablespoons melted butter
For the Avocado Salsa:
3 large ripe avocados, chopped
1 small red pepper, diced
1/4 cup chopped green onions
3 tomatoes, diced
2 clove garlic, mined
3 tablespoons cilantro
1 jalapeño, diced
½ lime, juiced
3 tablespoons olive oil
Salt and Pepper to taste
Directions:
For the Corn Cakes:
Combine all dry ingredients in a large bowl.
Whisk well, then add everything else, reserving the butter for last.
Stir until smooth.
Heat a large skillet (or griddle) to medium-high heat.
Brush the skillet with oil or butter.
Using a tablespoon scoop, pour corn cake mixture in the skillet and cook for 1-2 minutes per side.
Repeat with remaining batter.
While the jalapeno corn cakes are cooking, combine all the ingredients for the avocado salsa in a large bowl.
Taste, then season with salt and pepper as needed.
Serve the corn cakes with a small scoop of salsa on top, or pile them on a platter with the salsa on the side.
Make 50-60 corn cakes.
