Corn Cakes with Avocado

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.

Prep Time

30 minutes

Cook Time

15 minutes


12 Servings


1 1⁄2 cups corn kernels (frozen or canned)
1⁄4 cup milk
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 cornmeal
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
  black pepper (to taste)
1 1⁄2 tablespoons vegetable oil (for cooking corn cakes)
1 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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