Corn Griddle Cakes with Tomato and Avocado Salsa

Summertime is about cold food that’s full of refreshing flavors but sometimes I still want a warm component and this recipe brings both. The corn cakes bring that warmth but the salsa definitely brings those fresh flavors. Perfect as an appie or as a light meal.

Corn Griddle Cake with Tomato Avocado Salsa recipe

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Corn Griddle Cake with Tomato Avocado Salsa recipe

Corn Griddle Cakes with Tomato and Avocado Salsa

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  • Author: The Kilted Chef
  • Total Time: 0 hours
  • Yield: Serves 4-6 1x


Units Scale

Griddle Cakes

  • 1` cup corn niblets
  • 1/4 cup chopped green onions
  • 1 cup flour
  • 1 cup cornmeal
  • 3 teaspoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 tsp cumin
  • 1/4 tsp coriander
  • 1 1/4 cup milk
  • 3 tablespoons olive oil
  • 1 egg, beaten
  • 12 tablespoon butter


Tomato and Avocado Salsa

  • 8 cherry tomatoes, cut in four
  • 1/4 cup of corn niblets
  • 1 green onion, cut on the bias
  • 8 black olives, chopped
  • 1 tablespoon of fresh cilantro chopped ( more for garnish)
  • 2 tablespoons olive oil
  • pinch of course sea salt
  • juice of half a lime ( remainder for serving)
  • half an avocado, diced
  • 2 oz goat cheese crumbled


  1. Place all of the salsa ingredients EXCEPT for the goat cheese in a bowl, stir well and refrigerate until needed.
  2. Combine all of the  dry corn cake ingredients in a large bowl and mix well.
  3. In a separate bowl mix together the milk, egg and olive oil, stir into the dry ingredients.
  4. melt the butter on a flat top or skillet, drop 1/4 cup the batter ( larger if using as a main meal) onto the flat top and grill until golden brown on the bottom, repeat and brown the other side.
  5. To serve place a corn cake on a plate and top with the salsa finish with a squeeze of lime and a generous amount of goat cheese.
  6. garnish with a sprig of cilantro.
  • Prep Time: 20 minutes
  • Cook Time: 10-12 minutes
  • Category: Entrees, Recipes