Mexican Corn Cakes With Avocado Cream

This is a great Mexican Corn Cake with fresh corn, red and green peppers with some special seasons, topped with a delicious avocado cream. These cakes can be served as an appetizer, a side dish for any Mexican dinner or as a light lunch. Today, I arranged the corn cakes on a bed of fresh lettuce from my lettuce tub and garnished with some mexican oregano from my herb garden. You will want to serve these delicious cakes over and over, we did not have any left overs to freeze or have the next day, they are that good!

Making Mexican Corn Cakes With 

Avocado Cream

Start The Recipe With Some 

Awesome Garden Vegetables

Next I Made A Nice Batter

Adding The Vegetables Next

Into A Hot Skillet To Cook

Now Its Time To Make The Avocado Cream

Now Lets Take A Trip To The Lettuce Tub

Just Outside My Kitchen Door

My Lettuce Tub Is An Antique French Bath Tub Which Is

Planted With Wonderful Spring Greens

My Herbs Are Coming From My 

Kitchen Herb Garden Raised Beds

Arrange The Fresh Spring Greens On A Platter

Place The Avocado Cream In The Center 

Arrange The Mexican Corn Cakes

Garnish With Fresh Herbs

It's Ready To Serve!

Mexican Corn Cakes With Avocado Cream

Miz Helen's Kitchen

Makes 12 Cakes

Ingredients

1 cup fresh, or frozen corn

4 green onions, chopped

1 jalapeno, seeded and chopped

1 cup red bell pepper, chopped

1 cup roasted green chile, chopped

1 teaspoon salt

1 teaspoon pepper

1/8 teaspoon cayenne pepper

1/4 cup fresh cilantro, chopped

1 tablespoon fresh lime juice

For The Batter

1/2 cup self rising flour

1/3 cup cornmeal

1 teaspoon salt

1 teaspoon pepper

1 teaspoon fresh or dried Mexican oregano

1 teaspoon garlic powder

1 egg, beaten

3/4 cup milk

2 tablespoons vegetable oil

Avocado Cream

2 Avocado's, seeded and mashed

3/4 cup sour cream

3/4 cup hot salsa

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon cayenne pepper

1 teaspoon fresh or dried Mexican oregano

1 tablespoon fresh lime juice

Directions

Place the corn, onions, peppers, green chili, seasons, cilantro, and lime juice, mix well and set aside.

In a mixing pitcher, mix the flour, cornmeal, salt, pepper, oregano, garlic powder, beaten egg, and milk, then mix well.

Add the vegetable's to the wet batter and mix, the batter could be a little thick.

Using a heavy skillet over a medium heat, pour in the vegetable oil and let it heat up.

Using a 1/4 cup to pour into the hot oil in the skillet.

They should cook about 3 to 4 minutes on each side and should bounce back in the center when done.

Remove to a cooling rack until serving.

For The Avocado Cream

In a mixing bowl, place the meat of the avocado and mash it, leaving some whole avocado pieces is good. Add the sour cream, salsa, salt, pepper, cayenne pepper, oregano and lime juice. mix well. Place into a serving dish for serving.

The Avocado Cream is also a great dip!

Enjoy!

 Print Recipe

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We Enjoyed These Corn Cakes For Lunch

Just Delicious!

I sure am glad that you could stop by the cottage and enjoy lunch with us today, food is always better when shared with a friend. We love our Mexican Corn Cakes With Avocado Cream and hope you will enjoy them. Have a great week and come back to see us real soon!

Peace and Joy

Miz Helen

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