Mexican · side dish

Jalapeño Corn Cakes With Avocado Salsa

Name: Jalapeño Corn Cakes With Avocado Salsa
Cook time: 45 min
Total time: 45 min
Yield: 50 servings
Cuisine: Mexican
Ingredients: 1 cup all-purpose flour; 1 cup yellow corn meal; 2 tablespoons sugar; 1 tablespoon baking powder; 1 teaspoon salt; Pepper to taste; 2 cups corn, fresh or frozen, roughly chopped; 1 jalapeño, diced; 2 eggs; 1 cup milk; 3 tablespoons melted butter; 3 large ripe avocados, chopped; 1 small red pepper, diced; 1/4 cup chopped green onions; 3 tomatoes, diced; 2 cloves garlic, mined; 3 tablespoons cilantro; 1/2 lime, juiced; 3 tablespoons olive oil; Salt and Pepper to taste

“Forget going out to eat or ordering takeout every time you crave Mexican food. Try making Jalapeño Corn Cakes With Avocado Salsan at home. This recipe serves 60 and costs 57 cents per serving. Watching your figure? This lacto ovo vegetarian recipe has 77 calories, 2g of protein, and 3g of fat per serving. This recipe is liked by 1 foodies and cooks. Head to the store and pick up bell pepper, salt and pepper, butter, and a few other things to make it today. It is brought to you by Foodista. It works well as a very reasonably priced side dish. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 13%. This score is rather bad. If you like this recipe, take a look at these similar recipes: Jalapeno Corn Cakes with Avocado Salsa, Jalapeno-Jack Polenta Cakes With Cilantro Corn Salsa, and Cheesy Corn Cakes with Spicy Avocado Salsa.”

total: 45 min
effort: Easy
serves: 50
ratings: New

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Ingredients

Serves 50

Flour1 cup
Corn meal1 cup
Sugar2 tbsp
Baking powder1 tbsp
Salt1 tsp
Bell pepper60 servings
Cornfresh or frozen, roughly chopped2 cups
Jalapeñodiced1
Eggs2
Milk1 cup
Butter3 tbsp
Avocadoslarge ripe, chopped3 large
Bell peppersmall, diced1 small
Green onions¼ cup
Tomatoesdiced3
Garlicmined2 cloves
Cilantro3 tbsp
Juice of limejuiced½
Olive oil3 tbsp
Salt and pepper60 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

7 steps · 45 min

1
Combine all dry ingredients for the corn cakes, in a large bowl.
2
Whisk well, then add everything elsebutter last, stirring continuously until smooth.
3
Heat a skillet (or griddle) to medium-high.

Steps 4 to 7 are in cook-along

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