Corn Cakes With Avocado Cilantro Salsa Recipes

Steps:

• In a bowl, combine the flour, egg, corn and half the onions with some seasoning, then mix well. Mix the avocado with the remaining onions, lime juice, coriander and seasoning, then set aside.
• Heat 1 tbsp oil in a non-stick frying pan. Drop tbsps of the corn mixture into the frying pan, smoothing them down to form cakes. Cook for about 2-3 mins on each side over a medium heat, adding the remaining oil if you need to. Serve hot with the avocado salsa, lime wedges and some warm refried beans.

Steps:

• FOR SALSA: Place all the ingrediens in medium bowl and stir gently to combine. Cover and set aside.
• FOR SWEETCORN CAKES: Combine 2 cups of the corn, onion, eggs, cilantro, flour, baking powder, salt and pepper in a food processor. Process until well mixed. Add the remaining 1/2 cup corn into the mixture and mix well.
• Heat a large skillet at medium heat and brush with oil. Spoon 2 heaping tablespoons of the mixture for each corn cake onto griddle.
• Cook each side for 1 to 2 minutes.
• Cook in batches. Keep the cooked corn cakes warm in a 200F preheated oven.
• Serve with salsa.
• Makes 15 cakes.

Steps:

• For the avocadoes and tomatoes: Slice the avocadoes in half lengthwise. Carefully remove the pit. Using a spoon, scoop out the flesh from the skin and then dice.
• In a large bowl, toss the avocadoes with the lime juice, chile paste, cilantro, garlic, and salt. Taste to make sure it is delicious and well seasoned. Cover with plastic and let sit.
• Toss the cherry tomatoes with olive oil and season with salt. Taste to makes sure they are delicious. Cover and let sit.
• For the corn cakes: Melt the butter in a small saucepan over low heat. Combine the cornmeal, flour, baking powder, and salt in a large bowl. Stir to combine. Make a hole in the center of the dry ingredients and add the eggs, milk, and melted butter. Stir until just combined. Add in the corn kernels and stir to combine.
• Coat a cast iron pan with olive oil and bring to a medium-high heat. Spoon the batter into the pan the size of half dollars. When the sides of the cakes have set and the bottom is lightly browned, turn the cakes over and cook on the other side.
• Remove the cakes and top with some avocado and a tomato half.

Steps:

• In a medium bowl, whisk together the cornmeal, flour, baking powder, salt, and pepper, evenly distributing the finer powders among the coarser ones. In a small bowl, thoroughly whisk together the eggs, milk, and butter. Pour the wet mixture into the dry one and stir together until smooth. Stir in the corn. Cover and refrigerate to rest the batter for 30 minutes or so. Meawhile, to make the salsa, spoon the avocado into a small bowl. Toss in the salsa and with the back of a fork mash it into the avocado. Stir in the cilantro. When the batter has rested, preheat your favourite large heavy frying pan over medium heat. Pour in a splah or two of cooking oil, enough to cover the bottom of the pan with a thin film. When it's hot, spoon a large dollop of the batter into the sizzling oil. Add another spoonful near the first, leaving room for expaision. Continue with the remaining batter until the pan is full. Cook, flipping once, until the cakes are golden brown and crispy, about 5 minutes. Top each cake with a dollop of avocado salsa. Tip: coarse cornmeal retains more nutrition and flovour than finer grinds. But because of its coarseness, it needs time to hydrate, to absorb moisture from the batter and soften-hence the 30 minutes resting time. If your pan is not big enough to cook them all at once, you can keep them warm in the oven for 20 minutes or so set the oven at 250F.

Steps:

• In a large bowl, beat cream cheese and butter until smooth; add the eggs and mix well. Beat in the milk until smooth. Combine the flour, cornmeal, baking powder and salt; stir into cream cheese mixture just until moistened. Fold in the corn, salsa and onions. , Pour batter by 1/4 cupfuls into a large greased cast-iron skillet or hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with sour cream and salsa.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Cook corn on the preheated grill until the kernels are lightly charred but still firm, 3 to 5 minutes per side, turning often. Cut kernels off the cobs, transfer to a large salad bowl, and let cool.
• Mix in tomatoes, avocados, cilantro, white onion, garlic, olive oil, and red wine vinegar; season with kosher salt.

Steps:

• 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. Please in a large bowl, add remaining corn and stir to combine. Heat 1 tablespoon oil in a nonstick frying pan over medium to high heat. When oil is hot, drop 2 heaped tablespoons of mixture per cake into the pan and cook for 1 minute on each side. Drain on paper towels and keep warm in 250 degree oven while you make the rest of the cakes. Serve with Avocado Salsa.

Steps:

• In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat egg yolks; blend in milk and butter. Add to dry ingredients; stir until just mixed. (Batter may be slightly lumpy). , Stir in the corn, green onions, red pepper and green chilies; set aside. , In a small bowl, beat egg whites until stiff peaks form. Gently fold into batter. , For each pancake, pour about 1/4 cup batter onto a lightly greased hot griddle; turn when bubbles form on tops of cakes. Cook second side until golden brown. Serve immediately with syrup if desired.

Steps:

• Place the corn in a large pot with enough water to cover, and bring to a boil. Cook until kernels are tender but crisp, about 5 minutes. Drain, and cool in cold water. Use a knife to scrape kernels from the cobs.
• Place kernels in a medium bowl. Stir in avocados, red onion, bell pepper, and garlic. Add cumin, red pepper flakes, and cilantro. Mix in vinegar, olive oil, and lime juice. Season with salt and pepper.