Jalapeno Corn Cakes with Avocado Salsa
- 1 cup all-purpose flour
- 1 cup yellow corn meal
- 2 Tbs. sugar
- 1 Tb. baking powder
- 1 tsp. salt
- Pepper to taste
- 2 cups corn, fresh or frozen, roughly chopped
- 1 jalapeño, diced
- 2 eggs
- 1 cup milk
- 3 Tb. melted butter
- 3 large ripe avocados, chopped
- 1 small red pepper, diced
- 1/4 cup chopped green onions
- 3 tomatoes, diced
- 2 clove garlic, mined
- 3 Tbs. cilantro
- 1 jalapeño, diced
- ½ lime, juiced
- 3 Tb. olive oil
- Salt and Pepper to taste
- This recipe is vegetarian
- Produce
- Avocados, large ripe (3)
- Cilantro (3 Tbs.)
- Corn, fresh or frozen (2 cups)
- Garlic (2 clove)
- Green onions (1/4 cup)
- Jalapeno (2)
- Lime (1/2)
- Tomatoes (3)
- Cooking & Baking
- All-purpose flour (1 cup)
- Baking powder (1 Tb.)
- Corn meal, yellow (1 cup)
- Olive oil (3 Tb.)
- Pepper (1)
- Red pepper, small (1)
- Salt (1 tsp.)
- Salt and pepper (1)
- Sugar (2 Tbs.)
- Dairy
- Butter (3 Tb.)
- Milk (1 cup)
- Refrigerated
- Eggs (2)
Preparation
Read recipe preparation on aspicyperspective.com
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Published October 28, 2010 (2 years ago).
5 people saved this recipe.
