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 Cakes with Tomato and Avocado Salsa
- Total Time: 0 hours
- Yield: Serves 4-6 1x
Ingredients
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
- 1–2 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
Instructions
- Place all of the salsa ingredients EXCEPT for the goat cheese in a bowl, stir well and refrigerate until needed.
- Combine all of the dry corn cake ingredients in a large bowl and mix well.
- In a separate bowl mix together the milk, egg and olive oil, stir into the dry ingredients.
- 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.
- 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.
- garnish with a sprig of cilantro.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Entrees, Recipes
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