Corn Cakes with Avocado Salsa

Brighten up your weeknight meals with these golden, crispy Corn Cakes with Avocado Salsa—a dish that marries a touch of sweetness with fresh, zesty flavors. Perfectly pan-fried to achieve a light crunch, these corn cakes are made with fresh or frozen corn kernels, a hint of cornmeal for texture, and a dash of green onion for a pop of flavor. Topped with a vibrant avocado salsa featuring creamy avocado, juicy tomato, tangy lime, and aromatic cilantro, this recipe is a refreshing delight. Ready in just 35 minutes, these versatile corn cakes are excellent as a light vegetarian meal, a side dish, or even a brunch option. Quick, easy, and packed with wholesome ingredients, this recipe will become a new favorite for entertaining or enjoying at home.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1.5 cups Corn kernels (fresh, canned, or frozen)
• 0.75 cups All-purpose flour
• 0.25 cups Cornmeal
• 1 teaspoons Baking powder
• 0.5 teaspoons Salt
• 1 large Egg
• 0.5 cups Milk
• 2 tablespoons Unsalted butter (melted)
• 2 tablespoons Green onion (thinly sliced)
• 1 large Avocado (ripe, diced)
• 1 medium Tomato (diced)
• 2 tablespoons Red onion (finely chopped)
• 2 tablespoons Fresh cilantro (chopped)
• 1 tablespoon Lime (juice)
• 0.25 teaspoons Salt (for avocado salsa)
• 1 tablespoon Olive oil (for greasing the pan)

Directions

Step 1

In a large mixing bowl, combine the flour, cornmeal, baking powder, and salt. Stir to mix evenly.

Step 2

Add the corn kernels, egg, milk, melted butter, and green onion to the dry ingredients. Mix until just combined; the batter will be thick.

Step 3

Heat a nonstick skillet or griddle over medium heat and lightly grease with olive oil.

Step 4

Spoon about 3 tablespoons of batter onto the skillet for each corn cake, spreading it slightly with the back of a spoon to form a round shape.

Step 5

Cook for 2-3 minutes on each side, or until the cakes are golden brown and cooked through. Remove and keep warm while cooking the remaining batches.

Step 6

To make the avocado salsa, combine the diced avocado, tomato, red onion, cilantro, lime juice, and salt in a medium bowl. Toss gently to avoid mashing the avocado.

Step 7

Serve the warm corn cakes topped with a generous scoop of avocado salsa. Enjoy immediately.

Nutrition Facts

Serving size	(910.2g)

Amount per serving	% Daily Value*
Calories	1590.6

Total Fat 82.8g	0%
Saturated Fat 25.3g	0%
Polyunsaturated Fat 2.0g
Cholesterol 292.5mg	0%
Sodium 2403.7mg	0%
Total Carbohydrate 194.6g	0%
Dietary Fiber 28.1g	0%
Total Sugars 27.1g
Protein 37.8g	0%

Vitamin D 107.4IU	0%
Calcium 237.9mg	0%
Iron 9.0mg	0%
Potassium 2271.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.5%

Protein: 9.0%

Carbs: 46.5%