Recipe borrowed with permission from www.strongertogether.coop
Learn more about your food and where it comes from by visiting www.strongertogether.coop
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 |
|
|
|
|
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.
|
Ingredients
- 1 1/2 cups corn kernals
- 3/4 cup milk
- 1/2 cup ricotta cheese
- 2 cloves garlic peeled & minced
- 2 tbsp fresh minced herbs (basil, parsley, cilantro, and chives all work well)
- 1 tsp smoked paprika
- 3/4 cup all-purpose flour
- 1/4 cup cornmeal
- 1/2 tsp baking soda
- 1/2 tsp salt
- black pepper to taste
- 1 - 2 tbsp vegetable oil for cooking corn cakes
- 1 avocado peeled and sliced or diced
Servings: cakes
Instructions
- 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.
- 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.
Share this Recipe
