Best Mini Corncakes With Avocado Lime Salsa Recipes

MINI CORN CAKES WITH AVOCADO AND TOMATOES

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.

SWEET CORN CAKES WITH AVOCADO SALSA

Steps:

• Place 2 cups of the corn kernels, onion, eggs, coriander, flour, baking powder, salt and pepper in a food processor or blender and process until combined.
• Place this mixture in a large bowl and add the remaining corn kernels and mix to combine.
• Heat 1 tablespoon of oil in a non-stick fry pan over medium high heat.
• When oil is hot, drop 1 heaped tablespoon or 1/3rd cup of mixture in pan and cook in batches for 1-2 minutes each side.
• Drain on paper towel and serve with the avocado salsa.
• Avocado salsa- Mix all ingredients in a bowl and stir carefully until combined.

CRISPY CORN CAKES WITH AVOCADO SAUCE

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.

CORN CAKES WITH AVOCADO SALSA

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.