I love a corn fritter more than words can explain. And these cheesy corn cakes takes the, well, cake. Their crispy edges give way to a deliciously cheesy, sweet corn stuffed center and I can’t get enough of them when served with a easy, spicy avocado salsa. They work equally well as breakfast served with poached eggs and bacon or as an easy canape served with sour cream and salsa, even a side dish!
How to make corn cakes
Start by stirring together a can of creamed corn with two cups of corn kernels in a large bowl. You can use fresh corn or frozen for this recipe. To add even more flavor, fry the corn in a hot pan or skillet until toasted before adding to the batter. Whisk in the eggs, cheese and spices and then add the dry ingredients. Mix until just combined. Heat a skillet over medium heat and add a tablespoon oil. Working in batches, cook spoonfuls of the batter until bubbles start to form on the surface. Carefully flip and allow to cook on the other side for another minute or two or until golden brown and cooked through. Remove from the pan and set aside while you continue with the remaining batter. To make the spicy avocado salsa recipe, cube ripe avocados and add to a bowl. Finely dice tomatoes (you can de-seed the tomatoes but I don’t usually bother), red onion and red chili then add to the avocado. Add a generous squeeze of lime juice and chopped cilantro (coriander) and season with salt then mix well. Serve the warm cheesy corn cakes with the spicy avocado salsa and extra lime wedges for squeezing.
Can you freeze corn fritters?
Yes, this corn cake recipe freezes very well. Allow the cooked corn cakes to cool completely before layering with parchment paper in a freezer safe container. Freeze the cakes for up to 3 months.
How to reheat corn fritters?
Allow frozen corn cakes to thaw completely at room temperature. Re-heat in a warm skillet or in the microwave for 30 seconds a side.
What to serve with corn cakes
