Mexican Corn Cakes With Avocado Cream

Mexican Corn Cakes With Avocado Cream at Miz Helen's Country Cottage
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
Mexican Corn Cakes With Avocado Cream at Miz Helen's Country Cottage
Next I Made A Nice Batter
Mexican Corn Cakes With Avocado Cream at Miz Helen's Country Cottage
Adding The Vegetables Next
Mexican Corn Cakes With Avocado Cream at Miz Helen's Country Cottage
Into A Hot Skillet To Cook
Mexican Corn Cakes With Avocado Cream at Miz Helen's Country Cottage
Now Its Time To Make The Avocado Cream
Mexican Corn Cakes With Avocado Cream at Miz Helen's Country Cottage
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
Mexican Corn Cakes With Avocado Cream at Miz Helen's Country Cottage
My Herbs Are Coming From My 
Kitchen Herb Garden Raised Beds
Mexican Corn Cakes With Avocado Cream at Miz Helen's Country Cottage
Arrange The Fresh Spring Greens On A Platter
Mexican Corn Cakes With Avocado Cream at Miz Helen's Country Cottage
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 at Miz Helen's Country Cottage
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!

Pin For Later
Mexican Corn Cakes With Avocado Cream at Miz Helen's Country Cottage
We Enjoyed These Corn Cakes For Lunch
Mexican Corn Cakes With Avocado Cream at Miz Helen's Country Cottage
Just Delicious!
Mexican Corn Cakes With Avocado Cream at Miz Helen's Country Cottage
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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Miz Helen
Miz Helen

Cookbook Author, Recipe Developer, Organic Gardner.


Comments

  1. I love the idea of the avocado cream on those corn cakes. Such an interesting Cinco de Mayo recipe. thanks

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  2. I'd eat a couple of those and call it dinner!! They are awesome - Thanks for sharing at the What's for Dinner party! Have a wonderful week.

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  3. This sounds amazing! I love corn fritters and the green chili would only make them better.

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  4. I have never had corn cakes before but they look really good! I like just about everything Mexican so these will be a great way to try corn cakes!

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  5. While I've never had this before, it looks and sounds so delicious. Adding it to our must make list!!
    Thank you for sharing your Mexican corn cakes recipe at Create, Bake, Grow & Gather this week. I'm delighted to be featuring it at tonight's party and pinning too.
    Hugs,
    Kerryanne

    ReplyDelete

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Miz Helen