These sweet corn cakes are a delightful twist on traditional cornbread, with a hint of sweetness from fresh corn kernels and a touch of spice from jalapenos. They are served with a vibrant avocado salsa that adds a burst of flavor and color to the dish. Perfect for a summer BBQ or as a side dish for any meal.
Ingredients
- 1 cup fresh corn kernels
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1/4 cup sugar
- 1/4 cup milk
- 1 egg
- 1/4 cup diced jalapenos
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup chopped cilantro
- 1 avocado, diced
- 1 small tomato, diced
- 1/4 cup diced red onion
- 1/4 cup chopped fresh parsley
- Juice of 1 lime
- Salt and pepper to taste
Directions
- In a large bowl, combine the corn kernels, flour, cornmeal, sugar, milk, egg, jalapenos, baking powder, salt, and cilantro. Mix until well combined.
- Heat a skillet over medium heat and add a little oil. Drop spoonfuls of the corn mixture onto the skillet and cook until golden brown, about 3-4 minutes per side.
- In a separate bowl, combine the avocado, tomato, red onion, parsley, lime juice, salt, and pepper to make the salsa.
- Serve the sweet corn cakes warm with a dollop of avocado salsa on top.
