Corn Cakes with Avocado

A fabulous side to your favorite Southwestern fare, these lightly browned corn cakes do double duty as an appetizer.

1 1/2 cups corn kernels (frozen or canned okay)

3/4 cup milk

1/2 cup ricotta cheese

2 cloves garlic, peeled and minced

2 tablespoons minced fresh herbs (basil, parsley, cilantro or chives all work well)

1 teaspoon smoked paprika

3/4 cup all-purpose flour

1/4 cup corn meal

1/2 teaspoon baking soda

1/2 teaspoon salt

Black pepper to taste

1 to 2 tablespoons vegetable oil for cooking the corn cakes

1 avocado, peeled and sliced or diced


  1. Thaw or drain corn kernels. In a large mixing bowl, blend together all of the ingredients except the vegetable oil and avocado.
  2. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Pour 2 to 3 tablespoons of batter into the hot skillet for each corn cake. Cook 3 or 4 cakes at a time, so as not to overcrowd the skillet. Cook the corn cakes for 2 to 3 minutes on each side, flipping when the edges become firm. Keep cooked corn cakes in an ovenproof dish in a warm oven until all the cakes have been made. Serve warm with avocado and your favorite prepared salsa.

Serving Suggestion

A tray of warm corn cakes served with bowls of chopped avocado, lime wedges, sour cream and salsa makes a great Game Day snack. These are also a delicious side with pulled barbecued chicken or pork, or baked tofu with Southwestern spices.

Yield: 4 servings