Community Recipe
from [LMStone61]
Corn Cakes with Fresh Tomato Salsa

Corn Cakes with Fresh Tomato Salsa

  • Yield: 6 servings


  • 1/2 cup(s) cherry tomatoes chopped
  • 1 small avocado diced
  • 1/4 cup(s) red onions finely chopped
  • 2 tablespoon(s) fresh cilantro chopped
  • 1 tablespoon(s) zesty italian dressing
  • 1 box(es) 8.5 oz corn muffin mix
  • 6 tablespoon(s) flour divided
  • 1 large egg yolk slightly beaten
  • 5 tablespoon(s) milk
  • 2 cup(s) corn
  • 1 cup(s) scallions chopped
  • 1 cup(s) white cheddar cheese shredded
  • 1/2 cup(s) vegetable oil


In a med bowl, combine cherry tomatoes,diced avocado,red onions,cilantro and zesty italian dressing. Let sit 15 mins to belnd flavors.

Meanwhile, in bowl, combine corn-muffin mix and 2 tbs flour. Stir in egg yolk, milk,corn,scallions and cheddar cheese. Shape mixture into balls (about 2 tbs ea). Lightly coat in 4 tbs flour.

In a large skillet over med-low heat, cook balls in oil in batches 8 min or until golden brown,pressing lightly to flatten and turning once. Drain corn cakes on paper towels, Serve corn cakes with tomatoe salsa.

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Corn Cakes with Fresh Tomato Salsa recipe