Monday, January 10, 2011

MUNCHIE MONDAY!! Jalepeno Corn Cakes

Haven't had one of these in a while... things have been very busy lately, but here you go...yum!

Jalepeno Corn Cakes with Avocado Salsa 
Corn Cakes: 
1 cup of all purpose flour
1 cup of yellow corn meal
2 tbs. of sugar
1 tb. of baking powder
1 tsp. of salt
pepper to taste
2 cups of corn (fresh or frozen, roughly chopped)
1 jalepeno (diced)
2 eggs
1 cup of milk
3 tbs. of melted butter
Avocado Salsa: 
3 large ripe avocados, chopped
1 small red pepper, diced
1/4 cup chopped green onions
3 tomatoes (diced)
2 cloves of garlic (minced)
3 tbs. of cilantro
1 jalepeno (diced)
1/2 lime juiced
2 tbs. olive oil
salt and pepper to taste

1. Combine all dry ingredients for the corn cakes in a large bowl. Whisk well, then add everything else, with the butter last. Stir continuously until smooth.
2. Heat a skillet to medium high. Brush the skillet with oil or butter. Using a tablespoon as a scoop, pour corn cake mixture in the skillet. Cook 1-2 minutes per side. Work in small batches.
3. While the corn cakes are cooking, mix all of the ingredients together for the avocado salsa.
4. Serve the corn cakes with a small scoop of salsa on top or pile them on a platter with the salsa on the side as a dip.

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