Jalapeno Corn Cakes with Avocado Salsa
This is my last post before Halloween night. I wanted to squeeze in one more party food before the weekend! Drum roll for Jalapeno Corn Cakes with Avocado Salsa.
I’ll be extremely busy the next few days prepping food, finishing the decorations, deciding what to wear… Seriously, what is my problem this year? I always have my costume picked out MONTHS in advance. This year? No clue. It will be thrown together exciting to say the least!
Certain flavors just SCREAM fall. Pumpkin, acorn squash, apples, caramel, maple…corn. Some people think of corn as a summer food, but to me, corn is for fall. In my mind corn symbolizes “harvest”. So as my last little nibble for the Halloween Extravaganza, I give you Jalapeno Corn Cakes with Avocado Salsa!
These babies are extremely versatile. They make perfect little party bites, but could also be made as 4 inch cakes for a hearty side dish, a vegetarian meal, or the base of a savory south-west breakfast! They taste great warm and at room temperature, and the citrus in the salsa does a fine job of keeping the avocado green throughout the course of the evening! You could actually make the corn cakes hours, even a couple days before. Then reheat them for your event.
Have a Spook-Tacular (and safe) Halloween weekend!
Combine all dry ingredients for the corn cakes, in a large bowl.
Whisk well, then add everything else—butter last, stirring continuously until smooth. Heat a skillet (or griddle) to medium-high.
Brush (or spray) both skillets with oil or butter. Using a tablespoon scoop; pour corn cake mixture in the other skillet cooking 1-2 minutes per side. Work in small batches.
While the corn cakes are cooking, mix all the ingredients for the avocado salsa.