Jalapeño Corn Cakes With Avocado Salsa

Jalapeño Corn Cakes With Avocado Salsa

Jalapeño Corn Cakes With Avocado Salsa

45 minutes

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Details
  • Serving Size:   60
  • Vegetarian:   True
  • Weight Watchers:   1 Points
Cuisine
  • Mexican
  • side dish
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Ingredients
  • 1 cup all-purpose flour
  • 1 cup yellow corn meal
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • Pepper to taste
  • 2 cups corn, fresh or frozen, roughly chopped
  • 1 jalapeño, diced
  • 2 eggs
  • 1 cup milk
  • 3 tablespoons melted butter
  • 3 large ripe avocados, chopped
  • 1 small red pepper, diced
  • 1/4 cup chopped green onions
  • 3 tomatoes, diced
  • 2 cloves garlic, mined
  • 3 tablespoons cilantro
  • 1/2 lime, juiced
  • 3 tablespoons olive oil
  • Salt and Pepper to taste
Instructions

Combine all dry ingredients for the corn cakes, in a large bowl.

Whisk well, then add everything elsebutter last, stirring continuously until smooth.

Heat a skillet (or griddle) to medium-high.

Brush (or spray) both skillets with oil or butter. Using a tablespoon scoop; pour corn cake mixture in the other skillet cooking 1-2 minutes per side. Work in small batches.

While the corn cakes are cooking, mix all the ingredients for the avocado salsa.

Serve the corn cakes with a small scoop of salsa on top, or pile them on a platter with the salsa on the side!

If making as a side dish, use a 1/4 cup scoop!

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