corn cakes & avocado salsa
Author: Rachel Schultz
Serves: 3-4
- 1 can corn (or fresh!)
- 1 cup flour
- ½ cup cornmeal
- ½ red onion, diced
- ¼ cup basil, sliced
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 eggs
- 2 tablespoons milk
- 2 tablespoons butter, melted
- 1 tomato, cored and chopped
- 1 scallion, sliced
- 1 jalapeno pepper, diced
- 1 tablespoon basil
- 1 tablespoon cilantro, chopped
- 1 clove garlic, minced
- 1 lime, juiced
- 1 and ½ teaspoons olive oil
- 1 and ½ teaspoons red wine vinegar
- 1 avocado, cubed
- Canola oil
- Salt & pepper
- In a large bowl, combine corn, flour, cornmeal, red onion, basil, baking powder, and baking soda.
- Incorporate eggs, milk, and butter. Continue to mix.
- Shape corn mix into patties.
- Pour canola oil into a skillet over medium-high heat so it just covers the surface of the base of the skillet.
- Fry corn cakes for 1-2 minutes on each side.
- Combine tomato, scallion, jalapeno, basil, cilantro, garlic, lime, olive oil, red wine vinegar , and avocado in a small bowl.
- Top corn cakes with salsa. Season with salt & pepper.
Recipe by Rachel Schultz at https://rachelschultz.com/2013/06/15/corn-cakes-avocado-salsa/
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