Mexican Corn Cakes With Avocado Cream

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!