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Jalapeno Corn Cakes With Avocado Salsa

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“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.”
READY IN:
30mins
YIELD:
50-60 cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all dry ingredients for the corn cakes, in a large bowl.
  2. Whisk well, then add everything else—butter last, stirring continuously until smooth. Heat a skillet (or griddle) to medium-high.
  3. 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.
  4. While the corn cakes are cooking, mix all the ingredients for the avocado salsa.
  5. Serve the corn cakes with a small scoop of salsa on top, or pile them on a platter with the salsa on the side!
  6. * If making as a side dish, use a 1/4 cup scoop!

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