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)
- 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
- Thaw or drain corn kernels. In a large mixing bowl, blend together all of the ingredients except the vegetable oil and avocado.
- 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.
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.
120 calories, 5 g. fat, 5 mg. cholesterol, 160 mg. sodium, 15 g. carbohydrate, 2 g. fiber, 4 g. protein