Cheesy Corn Cakes with Spicy Avocado Salsa - Simply Delicious— Simply Delicious

By Stina

Ingredients

• canapes with drinks.
• Makes approximately 15 corn cakes, depending on size
• 2 cups corn
• 1 x 400g (14.11 ounces) tin creamed corn
• 2 eggs
• 1 1/2 cups grated mature cheddar
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1 1/2 cups flour
• 1 tsp baking powder
• 1/2 cup milk
• for the spicy avocado salsa
• 2 avocados, chopped
• 1 small red onion, peeled and finely chopped
• 1 red chilli, finely chopped (remove seeds if you don’t like it hot)
• juice of 1/2 lemon
• salt & pepper to taste
• fresh coriander, to serve

Details

Servings 1
Adapted from simply-delicious.co.za

Preparation

Step 1

Sometimes, words just aren’t enough to convey exactly how much I really love a specific dish. This is a prime example of that. Therefore, I’ll only tell you that these little corn cakes served with spicy Avocado salsa is pretty much one of the most delicious things I’ve tasted in a really long time. The almost sweet corn cakes with their crispy edges is perfectly complimented with the creamy, zesty and spicy salsa. But what I love most about these corn cakes is that they work incredibly well as breakfast topped with bacon and poached eggs and if you make them into little mini cakes, topped with the salsa they make really great little canapes with drinks.

Makes approximately 15 corn cakes, depending on size

In a large bowl, combine the corn kernels, creamed corn, eggs, cheddar, smoked paprika and salt and mix well.

Sift in the flour and baking powder and mix well.

Slowly stir in the milk until the batter is not too thick and drops off a spoon easily. (it should also not be so thin that it spreads too much when you fry the cakes)

Heat a large frying pan and add some oil.

Fry spoonfuls of the batter until bubbles appear at the top and flip. Allow to cook on the other side. Remove from the pan once cooked and place on some kitchen paper to drain.

In the meantime, combine all the ingredients for the salsa and mix well.

Looks delicious!!! Defnitely going to make it.

Thanks so much! I have to say, the smoked paprika adds just a little touch of smokiness which is so tasty with the corn.

Hi! I LOVE corn and immediately want to try these. But I’m kinda new to the cooking scene and don’t know how I feel about frying. How much oil did you use? And is there a way to make these without frying them or using a ton of oil that you end up throwing out?

Looks delicious and kinda easy to make. Will try them this weekend.:)

looks yummy and like a wonderful dinner menu addition.

Sounds amazing! Do you think cornmeal could be subbed for the flour to make it gluten-free friendly?

Casey, as long as it doesn’t add too much crunch I’m sure cornmeal will be fine.