Corn Cakes with Avocado

Recipe borrowed with permission from www.strongertogether.coop

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Corn Cakes with Avocado
Print Recipe
A tray of warm corn cakes served with bowls of chopped avocado, lime wedges, sour cream and salsa makes a great Game Day snack. These are also a delicious side with pulled barbecued chicken or pork, or baked tofu with Southwestern spices.
Servings
12 cakes
Cook Time
45 minutes
Servings
12 cakes
Cook Time
45 minutes
Corn Cakes with Avocado
Print Recipe
A tray of warm corn cakes served with bowls of chopped avocado, lime wedges, sour cream and salsa makes a great Game Day snack. These are also a delicious side with pulled barbecued chicken or pork, or baked tofu with Southwestern spices.
Servings
12 cakes
Cook Time
45 minutes
Servings
12 cakes
Cook Time
45 minutes
Ingredients
Servings: cakes
Instructions
  1. Cut corn kernels from cob (or thaw frozen corn/rinse and drain canned corn). In a large mixing bowl, blend together all of the ingredients except the vegetable oil and avocado.
  2. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Pour 2 to 3 tablespoons of batter into the hot skillet for each corn cake. Cook 3 or 4 cakes at a time, so as not to overcrowd the skillet. Cook the corn cakes for 2 to 3 minutes on each side, flipping when the edges become firm. Keep cooked corn cakes in an ovenproof dish in a warm oven until all the cakes have been made. Serve warm with avocado and your favorite prepared salsa.
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