Hoecakes with Corn Avocado Salsa
In these Hoecakes with Corn Avocado Salsa, cornmeal creates the base for the pan-fried cakes, while corn, avocado and other fresh seasonal veggies combine to form a tasty salsa topping.
Nathan Lambrecht
Makes: 12 cakes and 2 cups salsa
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Recipe Created By: Mary Carter
Featured In: Mississippi Farm Country
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Recipe Created By: Mary Carter
Featured In: Mississippi Farm Country
Ingredients
Corn Avocado Salsa
- 1 cup corn, cut off the cob
- 1 avocado, diced
- 1 cup tomato, diced
- 1 jalapeño, minced
- ½ cup green onions, chopped
- ⅓ cup cilantro, chopped
- 2 tablespoons olive oil
- ½ teaspoon salt
- Juice of 1 lime
Hoecakes
- 1 cup yellow cornmeal
- 1 cup self-rising flour
- ⅛ teaspoon cayenne pepper
- ½ teaspoon salt
- 1 egg, beaten
- ⅔ cup buttermilk
- ½ cup corn, cut off the cob
- ½ cup green onions, chopped
- 1 tablespoon vegetable oil
- Pulled pork, optional
Instructions
- For the salsa, add all ingredients to a medium bowl and toss to combine. Chill in the refrigerator until ready to serve.
- To prepare the cakes, combine cornmeal, flour, cayenne pepper and salt in a medium-size bowl and mix to combine. Add the egg and buttermilk and stir until just combined. Stir in the corn and green onions.
- Heat oil in a nonstick skillet over medium heat. Spoon several 2-ounce scoops of batter into pan. Slightly flatten the scoops with the back side of a spoon to spread each into a circle about 3 inches across. Lightly brown cakes on both sides, turning once. Serve warm alongside the corn salsa and pulled pork, if desired.
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