Jalapeno Corn Cakes with Avocado Salsa | ASpicyPerspective.com
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5 from 9 votes

Jalapeno Corn Cakes with Avocado Salsa

Easy to make Jalapeno Corn Cakes with Avocado Salsa. This simple appetizer recipe is warm and inviting with a bold kick from the salsa!
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Appetizer, Main Course, Snack
Cuisine: Tex-Mex
Servings: 12
Calories: 293kcal
Author: Sommer Collier


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


  • 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.


Serving: 5cakes | Calories: 293kcal | Carbohydrates: 33g | Protein: 6g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 245mg | Potassium: 590mg | Fiber: 6g | Sugar: 6g | Vitamin A: 920IU | Vitamin C: 27.5mg | Calcium: 85mg | Iron: 1.7mg