Photo by Normanack available under a Creative Commons License

This easy to prepare dish is great as a snack, appetizer, or even a light supper. Make sure to use fresh sweet corn and ripe avocados to really make it great.

Ingredients:

For the corn cakes:

• 3 cups fresh corn cut off cobs
• 1 small red onion, chopped
• 2 eggs
• ½ cup cilantro, chopped
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• kosher salt
• freshly ground black pepper
• vegetable oil, for frying

For the avocado salsa:

• 2 ripe avocados, diced
• ½  cup cilantro leaves
• 2 tablespoons lime or lemon juice
• 2 tablespoons finely chopped scallions
• dash Tabasco Sauce, optional

Get Started:

For the cakes:

Step 1: Heat the oven to 250°F.

Step 2: Place 2 cups of  the corn kernels and the onion, eggs, cilantro, flour, baking powder, salt,and pepper in a food processor and process until combined.  Place in a large bowl, add the remaining corn, and stir to combine.

Step 3: Heat 1 tablespoon of the vegetable oil in a nonstick frying pan over a medium to high heat.

Step 4: When the oil is hot, drop 2 heaped tablespoons of mixture per corn cake into the pan and cook in batches of three for 1 minute each side.

Step 5: Drain on paper towels and keep warm in the oven while you are making the rest of the cakes. Serve with the avocado salsa.

For the avocado salsa:

Step 1: Place all the ingredients in a bowl and stir very gently to combine.

Photo by Normanack available under a Creative Commons License