5 from 2 votes
Corn Cakes with Avocado Relish
Pancakes from summer fresh corn? Sign me up!
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings:
24
servings
Calories:
74 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
For the corn cakes:
- 3 corn on the cob about 2 ¼ cups corn kernels
- 1 cup all-purpose flour
- ½ cup cornmeal
- ¼ cup red onion minced
- ¼ cup cilantro chopped
- 2 teaspoons salt more to taste
- 1 teaspoon baking powder
- ¼ teaspoon cayenne pepper optional
- 2 large egg lightly beaten
- 2 tablespoons milk
- 2 tablespoons butter melted
- neutral cooking oil for frying, generic cooking oil
For the relish:
- 8 cherry tomato halved
- 1 scallion chopped
- 1 clove garlic minced
- 2 tablespoons cilantro minced
- lime juice of half a lime
- 1 teaspoons olive oil
- 1½ teaspoons white wine vinegar
- 1 avocado pitted and diced, ripe
- salt to taste
Instructions
- To make the corn cakes:
- Shuck the corn and rinse. Cut the corn from the cob into a large bowl. Place 2 cups of the corn into the food processor and pulse until slightly pureed, but still somewhat chunky. Return to the bowl with the remaining corn.
- Add the flour, corn meal, onion, cilantro, salt, baking powder, and cayenne. Stir to combine.
- Add the eggs, milk, and butter and stir until just combined.
- Heat a large skillet over medium heat. Add enough oil to cover the bottom of the pan and heat until it's sizzling hot.
- Scoop golf ball sized spoonfuls of batter into the hot pan, about 4 or 5 per batch. Fry about 2 minutes per side, until golden brown. Transfer to a paper towel lined dish.
- Serve warm with the relish spooned over the top.
- To make the relish:
- To make the relish, combine all of the ingredients into a small bowl, except for the avocado. Stir to combine.
- Add the avocado and stir gently, trying not to break up the avocado too much.
- Taste and season with salt.
Cup of Yum
Nutrition Information
Calories
74kcal
(4%)
Carbohydrates
10g
(3%)
Protein
2g
(4%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.04g
(2%)
Cholesterol
18mg
(6%)
Sodium
211mg
(9%)
Potassium
130mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
142IU
(3%)
Vitamin C
3mg
(3%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24 servings
Amount Per Serving
Calories 74
% Daily Value*
| Calories | 74kcal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 18mg | 6% |
| Sodium | 211mg | 9% |
| Potassium | 130mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 142IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.