Jalapeno Corn Cakes with Avocado Salsa
Zesty Jalapeno Corn Cakes with Avocado Salsa makes a wonderful hot-cold appetizer for fall gatherings.
Looking for a new go-to party snack for upcoming events?
Drum roll for Jalapeno Corn Cakes with Avocado Salsa. An appetizer you will make again and again!
Certain flavors just scream fall… Pumpkin, acorn squash, apples, caramel, maple, and corn.
Some people think of corn as a summer food, but to me, corn is for fall.
In my mind corn symbolizes harvest. It’s rustic, hearty, and slightly sweet, making it a perfect platform for all sorts of brighter flavors, like perky Avocado Salsa.
These Jalapeno Corn Cakes with Avocado Salsa 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. The citrus in the avocado salsa does a fine job of keeping the avocado green throughout the course of the evening, so you don’t have to worry about letting it sit out.
Plus, the Jalapeno Corn Cakes can even be made a couple days before. Reheat before serving and whip up the fresh salsa.
I’ve been making Jalapeno Corn Cakes with Avocado Salsa for years, and even with all the new recipes floating through our kitchen, it still shows up each year to wow our friends and family.
Jalapeno Corn Cakes with Avocado Salsa
Ingredients
For the Jalapeno Corn Cakes:
- 1 cup all-purpose flour
- 1 cup yellow corn meal
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups corn, fresh or frozen and roughly chopped
- 1 jalapeno, diced
- 2 large eggs
- 1 cup milk
- 3 tablespoons melted butter
For the Avocado Salsa:
- 3 large ripe avocados, chopped
- 1 small red pepper, diced
- 1/4 cup chopped green onions
- 3 tomatoes diced
- 2 cloves garlic mined
- 3 tablespoons cilantro
- 1 jalapeño, diced
- 1/2 lime, juiced
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- For the Corn Cakes: Combine all dry ingredients in a large bowl. Whisk well, then add everything else, reserving the butter for last. Stir until smooth.
- Heat a large skillet (or griddle) to medium-high heat. Brush the skillet with oil or butter. Using a tablespoon scoop, pour corn cake mixture in the skillet and cook for 1-2 minutes per side. Repeat with remaining batter.
- While the jalapeno corn cakes are cooking, combine all the ingredients for the avocado salsa in a large bowl. Taste, then season with salt and pepper as needed.
- Serve the corn cakes with a small scoop of salsa on top, or pile them on a platter with the salsa on the side. Make 50-60 corn cakes.
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Such a GREAT appetizer recipe!
Love this savory dish!
Love the sound of these corn cakes!
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Where is the ingredients list?
Hi Suzy, Not sure what happened, but the recipe box code was missing. Fixed!
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I just tried this and it was delicious!!!!!!!! going to try many of the recipes from the site!!!!!
thank you.
Does this recipe really make 50-60 cakes? It sounds great and I’m thinking of making them for a party this weekend. Thanks for sharing!
It does, but they are small. About 2-3 inches.
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Your corn cakes look so adorable! I have a post on the same in the works… Main difference in mine is chopped red onion. I lovvve your salsa too. I can have salsa with anything and everything!
Sommer, these sound perfect. I adore avocado salsa and the corn cakes with jalapenos sounds like the ideal pairing. The next time I have a party, I will be using all your recipes! ( :
Lovely corn cakes, my friend!! That salsa rocks!!
MMMMMMM,..excellent entertaining fod!
Oh my gosh, these babies are calling my name. Everything I love is here.
I grew up in the south and I can never get enough cornbread. And you added jalapenos to them. Oooh, la, la.
Sam
Wow Sommer! You think up the most intriguing and tempting combinations! The corn cakes, the salsa, each perfect on its own and yet complementing each other so well!!
these are too cute. I love how you showed all of the steps! looks great!