Corn Cakes with Avocado

Makes 12 cakes. Prep time: 45 minutes.

1 ½ cups corn kernels (frozen or canned)
¾ cup milk
½ cup ricotta cheese
2 cloves garlic, peeled and minced
2 tablespoons minced fresh herbs (basil, parsley, cilantro or chives all work well)
1 teaspoon smoked paprika
¾ cup all-purpose flour
¼ cup corn meal
½ teaspoon baking soda
½ teaspoon salt
Black pepper to taste
1 to 2 tablespoons vegetable oil for cooking the corn cakes
1 avocado, peeled and sliced or diced


Thaw or drain corn kernels. In a large mixing bowl, blend together all of the ingredients except the vegetable oil and avocado. 

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Pour 2 to 3 tablespoons of batter into the hot skillet for each corn cake. Cook 3 or 4 cakes at a time, so as not to overcrowd the skillet. Cook the corn cakes for 2 to 3 minutes on each side, flipping when the edges become firm. Keep cooked corn cakes in an ovenproof dish in a warm oven until all the cakes have been made. Serve warm with avocado and your favorite prepared salsa.

Tips: A tray of warm corn cakes served with bowls of chopped avocado, lime wedges, sour cream and salsa makes a great Game Day snack. These are also a delicious side with pulled barbecued chicken or pork, or baked tofu with Southwestern spices.

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