Roasted Corn and Red Pepper Corn Cakes with Avocado Salsa

20m Prep Time
10m Cook Time
20 Yield
Preparation Directions


Combine avocado, green onion, bell pepper, tomatoes and cilantro in small bowl. Add lime juice, toss to coat evenly. Add salt to taste. Refrigerate until needed.


Heat oven to 475º F. Combine corn and 2 teaspoons canola oil in a shallow pan. Bake for 10 to 12 minutes or until corn is lightly browned, stirring occasionally. Cool.


Combine egg, buttermilk, 1/4 cup canola oil, corn meal and sugar in large bowl; stir until blended. Stir in roasted corn, roasted red pepper and cheese.


Heat about 1 tablespoon oil in large skillet over medium-high heat. Spoon batter into hot oil by tablespoonfuls. Cook until brown, turn and brown on the other side. Cook in batches, adding more oil as needed. Drain on paper towels. Serve with salsa.

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