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Simple Sweetcorn Cakes with Avocado Salsa Recipe

From: Bills Open Kitchen , by
Simple Sweetcorn Cakes with Avocado Salsa
Makes: 12 cakes

Tasty and summery.

INGREDIENTS

For the cakes:

  • 2 2/3 cups fresh corn kernels, cut from 3 large corn cobs
  • 1 small red onion, chopped
  • 2 eggs
  • 1/2 cup chopped cilantro
  • 1 cup plain (all-purpose) flour
  • 1 teaspoon baking powder
  • Sea salt
  • Freshly ground black pepper
  • Vegetable oil, for frying

For the avocado salsa:

  • 2 ripe avocados, stones removed and diced
  • 1/2 cup cilantro leaves
  • 2 tablespoons lime or lemon juice
  • 2 tablespoons finely chopped scallions
  • Dash Tabasco Sauce, optional
INSTRUCTIONS
For the cakes:

  1. Heat the oven to 250°F.
  2. Place 2 cups of the corn kernels and the onion, eggs, cilantro, flour, baking powder, salt, and pepper in a food processor and process until combined.
  3. Place in a large bowl, add the remaining corn, and stir to combine.
  4. Heat 1 tablespoon of the vegetable oil in a nonstick frying pan over a medium to high heat. When the oil is hot, drop 2 heaped tablespoons of mixture per sweetcorn cake into the pan and cook in batches of three for 1 minute each side. Drain on paper towels and keep warm in the oven while you are making the rest of the cakes. Serve with the avocado salsa.

For the avocado salsa:

  1. Place all the ingredients in a bowl and stir very gently to combine.

Beverage pairing: Au Bon Climat Chardonnay Santa Barbara County, California. Corn and Chardonnay have a great affinity for one another. But this a lean corn recipe, where its inherent sweetness is mediated by cilantro, scallions, and avocado salsa, and the most apt Chardonnay would match those qualities. This one from cool Santa Barbara County has apple and lemon notes, fresh, firm acidity, and underlying minerality.

This recipe, while from a trusted source, may not have been tested by the CHOW food team.

    Write a review | 10 Reviews

  • This recipe is EXCELLENT. It is now part of my regular cooking repertoire. I always add a little jalapeno to the salsa for guests who want more pop but it's perfect as written for me and my husband.

  • I loved this recipe, the taste of the fresh cilantro in the sweetcorn cakes and the avacado salad was delicious. I put a little spring flower honey on
    my cakes and that made it a real treat!

  • Good recipe.
    I substitue cilantro with Gralic chives from garden, and
    whenever available 1/2 C julienned smoked ham from hock,
    creates a subtle hint of flavours

  • Is that salsa recipe missing salt? Tried it as written and then modified with a few pinches of sea salt. Vast improvement, IMO.

  • I made these for a weekend brunch. They were delicious. Way better than a recipe I had used previously which called for creamed corn. I just have one of those small mini-blenders (which I usually use to make baby food). I just whizzed it up in small batches and it worked perfectly.

  • Noelleck,

    You could try to combine them all in a blender, but do it in small batches rather than all at once to prevent the blender from getting stuck.

  • I don't have a food processor!! Any easy way to blend all of the ingredients together??

    Thanks!

  • I love sweet corn cakes. I usually make a recipe for corn fritters inspired by Americas Test Kitchen: http://christonium.com/culinaryreview...

    I think the avocado salsa sounds like a wonderful compliment...

  • might be common sense, but be sure to make the cakes thin enough to cook all the way through on both sides =) the salsa seemed to need a lot more to make it tasty

  • I made these for a cocktail party. I only had whole wheat pastry flour that was great. I topped some with avocado salsa and some with fresh mango mixed with red pepper jelly. They were delicious.

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