Crispy Corn Cakes With Avocado Sauce Recipes

Steps:

• For the avocado yogurt: Put the avocados, yogurt, cilantro, chipotle puree, lime juice and some salt and pepper in a blender. Blend until smooth. Cover and refrigerate for at least 30 minutes and up to 4 hours to let the flavors meld.
• For the corn cakes: Combine the milk, butter and honey in a small saucepan. Bring to a simmer over low heat and cook until butter has melted. Remove from the heat and let cool for 5 minutes.
• Meanwhile, whisk together the corn flour, baking powder, salt and cayenne in a large bowl.
• Whisk the egg yolks in a bowl until smooth. Add the cooled milk mixture and mix until smooth, then stir in the corn. Stir the wet mixture into the dry mixture until a batter just comes together. In a clean, dry bowl, beat the 3 egg whites until stiff (they should hold their shape), then fold them completely into the corn mixture.
• Heat some butter in a cast-iron skillet over medium heat until almost smoking. Working in batches, make the cakes with 2 tablespoons of batter each, leaving a few inches of space between them as they spread quite a bit. Cook until browned on the bottom and starting to bubble around the edges, about 2 minutes. Flip the corn cakes with a spatula and cook until lightly browned on the reverse side, about 1 minute. Remove to a baking rack to drain.
• To assemble: Top each corn cake with a dollop of avocado yogurt, a few pieces of crab and some microgreens.

Steps:

• For the avocado salsa: Mix the red onion, avocado, lime zest and juice and tomato in a small bowl. Season with salt and pepper; set aside.
• For the corn cakes: Whisk together the Cotija, flour, cumin, paprika and egg in a medium bowl until incorporated. Add the corn, garlic, scallions and lime zest. Fold together until incorporated. Set aside.
• Heat 1/2 inch of oil in a large, heavy-bottomed skillet over medium heat to around 350 degrees F.
• In batches, add 2-tablespoon scoops of the batter and fry until golden and crisp, 2 to 2 1/2 minutes per side. Remove to a paper towel-lined plate, sprinkle with sea salt and drizzle over some of the lime juice.
• Serve the corn cakes hot, topped with the avocado salsa.

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:

• 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:

• 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:

• Puree 3/4 cup of the corn kernels and milk in a food processor until smooth; add scallions and pulse until finely chopped.
• Add ricotta, eggs, flour, cornmeal, baking powder, salt and pepper; pulse until combined.
• Transfer batter to a bowl; stir in the remaining 1 cup corn kernels.
• Heat oven to 225 degrees F; place a large baking sheet in oven.
• Coat 2 large nonstick skillets with cooking spray and heat over medium heat (or heat 2 T oil in each skillet).
• Drop teaspoonfuls of the batter into the hot skillets.
• Cook 2 1/2 minutes per side, until puffed and golden.
• Transfer to oven to keep warm while making remaining corn cakes.
• To serve, arrange warm fritters on a platter and serve with Avocado Sauce.
• For sauce, scoop avocado flesh with a spoon into a small bowl; mash well until smooth.
• Stir in mayonnaise, lime juice, salt and pepper.
• Cover and refrigerate up to 4 hours before serving.
• Serve with corn cakes.