Alberta Co-op Grocery

Corn Cakes with Avocado

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.

CourseAppetizer, Side
CuisineAmerican

Servings

12cakes

Cook Time

45minutes

Servings

12cakes

Cook Time

45minutes

Ingredients

1 1/2cups corn kernals
3/4cup milk
1/2cup ricotta cheese
2cloves garlicpeeled & minced
2tbsp fresh minced herbs(basil, parsley, cilantro, and chives all work well)
1tsp smoked paprika
3/4cup all-purpose flour
1/4cup cornmeal
1/2tsp baking soda
1/2tsp salt
black pepperto taste
1 – 2tbsp vegetable oilfor cooking corn cakes
1 avocadopeeled and sliced or diced

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.