Cheesy Corn Cakes with Spicy Avocado Salsa

• 2 cups corn
• 400 g (14oz) can creamed corn
• 2 eggs
• 1½ cups grated mature cheddar
• ½ tsp smoked paprika
• 1 tsp salt
• 1½ cups flour
• 1 tsp baking powder
• ½ cup milk

for the spicy avocado salsa

• 2 avocados chopped
• 1 small red onion peeled and finely chopped
• 1 red chilli finely chopped (remove seeds if you don't like it hot)
• Juice of ½ lemon
• salt & pepper to taste
• fresh coriander to serve