Sunday, February 3, 2013
Cheddar and Green Chili Corn Cakes with Mango Avocado Salsa
Thankfully these cakes are a breeze to whip up...only a hair more complicated than pancakes. And likely as not you already have most of the ingredients in your pantry.
The salsa is a slightly sweeter spin on my usual guacamole, only the traditional tomato is substituted with mango.
inspired by Alida's recipe at Simply Delicious
yields approximately 15 corn cakes
for the corn cakes
2 cups whole kernel corn
1-15 oz can creamed corn
1-4oz can green chilies
1/2 cup milk
1/2 tsp salt
1 1/2 cups flour
2 tsp baking powder
1 1/2 cup cheddar cheese, shredded
for the salsa
1 avocado, peeled, pitted and diced
1 mango, peeled, pitted and diced
1/2 yellow onion, diced
juice of 1/2 a lime
1/2 tsp salt
1/4 - 1/2 tsp cumin
1/4 - 1/2 tsp chili powder
For the cakes:
In a medium bowl whisk together the corn, creamed corn, eggs, chilies and milk. In a another bowl, combine the flour, salt and baking powder. Stir the dry ingredients into the wet until just combined. Fold in the cheese.
Heat oil in a large skillet over medium heat. Spoon about 3 Tbsp of the batter into the pan. Fry for 4-5 on each side or until golden brown and crisp. Transfer to a plate and keep warm
In a medium bowl, toss all of the ingredients until well combined.
Spoon the salsa over the cakes, serve warm