Corn Cakes with Avocado

Ingredients:
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)

Instructions:
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.


Description:
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.


Notes:
Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.