Corn Cakes with Avocado


Prep time30 minutes
Cooking time15 minutes
Total time45 minutes


A tray of warm corn cakes served with bowls of chopped avocado, lime wedges, sour cream and salsa makes a great Game Day snack. These are also a delicious side with pulled barbecued chicken or pork, or baked tofu with Southwestern spices.


1 1/2 cup
corn kernels (frozen or canned)
1/4 cup
1/2 cup
cheese, ricotta
2 cloves
garlic (peeled and minced)
2 tablespoons
basil, fresh (minced (parsley, cilantro or chives all work well))
1 teaspoon
paprika, smoked
1/4 cup
flour, all-purpose
1/4 cup
1/2 teaspoon
baking soda
1/2 teaspoon
black pepper (to taste)
1 1/2 tablespoon
vegetable oil (for cooking corn cakes)
avocado (peeled and sliced or diced)


Thaw or drain corn kernels. In a large mixing bowl, blend together all of the ingredients except the vegetable oil and avocado.

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Pour 2 to 3 tablespoons of batter into the hot skillet for each corn cake. Cook 3 or 4 cakes at a time, so as not to overcrowd the skillet. Cook the corn cakes for 2 to 3 minutes on each side, flipping when the edges become firm. Keep cooked corn cakes in an ovenproof dish in a warm oven until all the cakes have been made. Serve warm with avocado and your favorite prepared salsa.


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