Fried corn cakes with cilantro avocado cream are the perfect appetizer or light dinner!
Uh oh, it’s Friday the 13th! Dun dun dun. Remember when you were little and that seemed like a big deal? Like the worst day ever to have a test, because it was so unlucky? :)
Anyway, moving on…have I told you that Baby Bee is my little carb king? He loooves his carbs – toast, pancakes, apple muffins, you name it. He eats a variety of other things, too, like beans, avocado, chicken, etc., but he really, REALLY loves bread. So the other day, when I decided to make these corn cakes, he was over the moon. Â And I can’t blame him, because they were very tasty! I had been thinking that we hadn’t had corn bread in a while, and there was no way I was turning the oven on, because it was hot and humid, so I decided to make these corn cakes. A surplus of avocados in the fridge turned into this creamy cilantro avocado dressing. We all really loved these, and Darryl and my six year old were huge fans of the dressing, and now want me to make it to put on top of everything. :)
The cutest part about Baby Bee’s new found love for corn cakes is the way he says, “More Cone Caykes, Mama!” So sweet.
Fried Corn Cakes with Cilantro Avocado Cream.
Ingredients
For the corn cakes:
- 1/2 cup frozen corn kernels
- 3 Tablespoons vegan buttery spread
- 3/4 cup yellow corn meal
- 1/2 cup white spelt flour
- 2 teaspoons baking powder
- 3 Tablespoons unsweetened applesauce
- 2 green onions chopped
- 1/2 Tablespoon sugar
- 1/3 teaspoon salt
- 3/4 cup non-dairy milk
- olive oil and buttery spread for frying
For the dressing:
- 1 avocado pitted and sliced
- 1/2 cup fresh cilantro
- 2 garlic cloves chopped
- 2 Tablespoons vegan mayonnaise
- 2 Tablespoons non-dairy milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon red pepper flakes
Instructions
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Place the vegan buttery spread and the frozen corn kernels in a large bowl and microwave on high for one minute.
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Add the dry ingredients, and stir, then add the applesauce and non-dairy milk. Mix together, and add the chopped green onions, and stir again, set aside.
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Make the dressing: Place the avocado, cilantro, garlic, mayonnaise, non-dairy milk, salt, red pepper flakes, and pepper in a blender. Blend on high speed until smooth, adding more milk if needed. Set aside.
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Heat about a Tablespoon of olive oil, and 1/2 Tablespoon of vegan buttery spread in a frying pan over medium heat.
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When the pan is hot, spoon the batter into the pan as you would when making pancakes.
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Cook until they are golden brown and crisp on the bottom, then flip and cook the other side. Once done cooking, place on a paper towel to drain.
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Serve hot with the cilantro avocado sauce on top.
Yum! I can’t wait to make these again later this summer with fresh corn from the Farmer’s Market!
And this dressing is kind of my new favorite thing, too…I think it would be so good on top of tacos or quesadillas! Or even as a dip for chips or veggies. This is going to be a summer staple around here, I think.
Have a wonderful Friday the 13th! I’m just going to hang out with the neighbor’s black cats and let them open umbrellas in my house. Or is that not a good idea for today? ;)
Delicious recipe!
For the corn cake recipe it has the nutritional information and calories which is fine but it does not say how many this recipe makes there for I don’t know how many there are per serving. I would appreciate clarification
WOW Kelly!! I made these tonight for our special Sunday dinner when my Son & Grandkids come over… WOW! doesn’t even do them justice! I didn’t have a preconceived notion as I’ve never had anything like either cakes or dip… But You understated their awesomeness!!! Your husband is correct that dip is gonna go SOOOO well with SOOOO much! I’m a spice weakling so it had a bit too much kick for me… but the corn cakes took the edge off so it was nice. I can not abide cilantro so at my house it was Avocado Parsley Cream, but it ROCKED! Thank You so for helping make our day special and giving me some new life in meal planning. May the LORD keep blessing You with creativity so You can delight not only Your family but all of ours also!! Devotedly, Becky
Hi Becky, Thank you so much for the positive feedback! I really appreciate you letting me know that they were a hit! I hope you have a wonderful holiday season! :)
Sure! Any non-dairy milk will be fine!
These look divine! I have a nut allergy, can I use rice or coconut milk instead of almond?
Dun dun dun … Actually I loooooove Friday the 13th (13’s been my lucky number ever since it was my soccer number in high school), and I’m totally with Baby Bee on loving carbs (my desert island food has gotta be pasta) … So I just adore this post! More cone caykes?!?!? Too cute!! :D This is a fantastic recipe and the pics are mouthwatering!
Thank you so much, Shelley! Lucky number 13! Good for you! :)
Oh my goodness! I’ve never made corn cakes or fritters for fear that I would have a complete absence of willpower and eat them all! And that cilantro cream sauce, to die for!
We ate them all…will power is hard to come by around these things! :)
How cute does your son sound?! What a sweety. Glad he has a nice momma who makes him yummy dinners. And I can see why he wants “More Cone Caykes” because these look delicious! Especially with that avocado cream sauce on top. Yum!
Thanks, Natalie!
Ha! I totally remember thinking about how “scary” Friday the 13th was. I happens to be raining at my house today, so I might just open an umbrella inside and see what happens! ;)
Your little baby bee sounds so adorable! I can see why he enjoys these so much. And I think he is so lucky to get avocado so young -I didn’t even know what an avocado was until I was about 18 hehe. I am making up for lost time now! I love fresh summer corn and it would be perfect in these. I <3 carbs!
I didn’t know about avocados until I was about 18, too! Isn’t it weird that there are so many more varieties of vegetables available now than when we were growing up?
Your little guy sounds totally adorbs, Kelly. ;) And these corn cakes look incredible! I am loving that gorgeous avocado cream. The two sound like a match made in heaven. I can’t wait to try these cakes with fresh corn this summer! Pinned. :)
Thank you so much, Sarah!