Cheddar and Green Chili Corn Cakes with Mango Avocado Salsa

Is it an appetizer?  Or a side?  After eating a few I may suspect they may even fit into the breakfast category.  Regardless, these little corn cakes are incredibly tasty.  You'd think fifteen would go a long way, but between three folk, we barely had any left for the next day.

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.

Enjoy!

inspired by Alida's recipe at Simply Delicious

yields approximately 15 corn cakes

The Ingredients:
for the corn cakes
2 cups whole kernel corn
1-15 oz can creamed corn
2 eggs
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

The Process:
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

For the salsa
In a medium bowl, toss all of the ingredients until well combined. 

Spoon the salsa over the cakes, serve warm