Corn Cakes with Chopped Tomato, Avocado and Cotija Cheese
Yield: 10 4″ diameter pancakes
2 cups corn, fresh or frozen
1/4 cup red onion, diced
1 cup cornbread mix
1/2 teaspoon baking soda
2 eggs, lightly beaten
2 tablespoon buttermilk
2 tablespoons grass fed unsalted butter, melted
1/2 cup fresh cilantro, finely chopped
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
salt and pepper, to taste
tomato, sliced (for garnish)
avocado, diced (for garnish)
or you can make a guacamole (for garnish) Click here for my guacamole recipe.
cotija cheese (for garnish)
1-2 tablespoons olive oil, for frying
Place 1 1/2 cups of the corn kernels into a food processor, and pulse several times, until the corn is slightly pureed but still chunky. Scrape pureed corn into medium bowl with the remaining corn kernels.
Add cornbread mix, onion, cilantro, baking soda, salt and pepper to the corn. Stir to mix.
Add the eggs, buttermilk and butter, and stir just to combine. Do not overmix.
Place a large skillet (I used a Flat-Bottom Square Skillet) over medium heat. Add just enough olive oil to barely cover the bottom, and heat over medium high heat.
Using ice cream scoop, scoop the batter into the skillet. Use spatula to flatten corn cake. Cook in batches of 4 to avoid overcrowding. Fry the cakes for 4-5 minutes until golden brown. Flip cakes. Using spatula to flatten corn cakes a bit more. Cook to golden brown. Note: it may not take as long on the second side.
Drain on the lined baking sheet, and place in the oven to keep warm while cooking the remaining corn cakes.
Serve warm topped with chopped tomato, avocado and cotija cheese.
These corn cakes were a big hit in out household, so I made them again. This time, I served it with guacamole and cojita cheese.