Serves 15
45 min
Avocado Corn Cakes
Recipe GLPR8c1cff8c8d4655
Golden, savory pancakes packed with sweet corn and creamy avocado, topped with melted cheddar cheese and fresh scallion. These vegetarian cakes make a delicious side dish or light main course, with a tender interior and crispy edges.
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Ingredients
1 ripe avocado, mashed
2 eggs, beaten
2 cups frozen corn, thawed and drained
1½ cups all-purpose flour
2 teaspoons baking powder
½ cup milk
1 tablespoon melted butter, cooled slightly
¼ cup shredded cheddar cheese
1 teaspoon coarse sea salt
¼ teaspoon black pepper
1 scallion, diced
Oil for cooking (vegetable or olive oil)
Directions
In a large bowl, combine the mashed avocado, beaten eggs, and cooled melted butter. Mix until smooth.
In a separate bowl, whisk together the flour, baking powder, salt, and black pepper.
Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
Fold in the thawed corn, shredded cheddar cheese, and diced scallion until evenly distributed.
Gently stir in the milk until the batter reaches a thick, spoonable consistency.
Heat a lightly oiled skillet over medium heat for about 1 minute until hot.
Drop 3-tablespoon-sized portions of batter onto the hot skillet, spacing them about 2 inches apart.
Cover the skillet with a lid and reduce heat to medium-low. Cook for 2-3 minutes until the bottoms are lightly golden and the edges begin to set and firm up.
Carefully flip each cake over and cook uncovered for another 1-2 minutes until the second side is lightly golden and cooked through.
Transfer the cooked cakes to a plate. Repeat with remaining batter, adding a small amount of oil to the skillet between batches as needed.
Serve warm as a side dish or light main course.
