Jalapeno Corn Cakes With Avocado Salsa


1 cup all-purpose flour
1 cup yellow corn meal
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
Pepper to taste
2 cups corn, fresh or frozen, roughly chopped
1 jalapeño, diced
2 eggs
1 cup milk
3 tablespoons melted butter
3 large ripe avocados, chopped
1 small red pepper, diced
1/4 cup chopped green onions
3 tomatoes, diced
2 cloves garlic, mined
3 tablespoons cilantro
1 jalapeño, diced
1/2 lime, juiced
3 tablespoons olive oil
Salt and Pepper to taste


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