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Corn Cakes with Tomatillo and Avocado Sauce

  • Prep 10 min
  • Total 20 min
  • Ingredients 11
  • Servings 8
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Ingredients

For Avocado-Tomatillo Sauce:

4
fresh tomatillos, husk removed and rinsed
1
avocado
1/4
cup cilantro
1
tablespoon fresh lime juice
1/2
teaspoon salt

For Corn Cakes:

1
cup corn flour
1
teaspoon salt
1
15.25 oz can whole kernel sweet corn, drained
1/2
cup shredded sharp cheddar cheese
1
- 1 1/2 cups warm chicken broth
1/2
cup vegetable oil, for cooking

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300.7
% Daily Value
Total Fat
21.8g
34%
Saturated Fat
3.1g
16%
Cholesterol
8.3mg
3%
Sodium
638.5mg
27%
Total Carbohydrate
23.8g
8%
Dietary Fiber
4.2g
17%
Sugars
2.8g
Protein
5.8g
% Daily Value*:
Vitamin C
11.20%
11%
Calcium
7.60%
8%
Iron
9.60%
10%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

Add a hint of spice with 1 tablespoon chopped chipotles in adobo sauce.

Directions

  • 1 For Avocado-Tomatillo Sauce: In a food processor, add tomatillos and process until smooth. Add avocado, cilantro, lime juice, salt and process until smooth. Season to taste and place in fridge until ready to serve.
  • 2 For Corn Cakes: In a large bowl combine corn flour, salt, drained sweet corn and shredded cheese. Add warm chicken broth slowly and stir to form dough. Add warm broth as needed until dough holds together. Shape dough into patties using your hands. Heat 1/2 cup oil in a large nonstick skillet over medium-high heat. Fry corn cakes in batches until light and golden, about 5 minutes on each side. Place on a paper towel lined plate to drain. Continue frying, adding oil if needed until all dough is used. Place in a warm oven until ready to serve. Serve warm with avocado tomatillo sauce.

A hearty appetizer perfect for your next holiday party, corn cakes drizzled with tangy avocado-tomatillos sauce will delight your guests. Make these crispy cakes a day in advance and re-heat in the oven before your guests arrive.

Rate and Comment

Vianney Rodriguez Vianney Rodriguez
September 28, 2015

A hearty appetizer perfect for your next holiday party, corn cakes drizzled with tangy avocado-tomatillos sauce will delight your guests. Make these crispy cakes a day in advance and re-heat in the oven before your guests arrive.