These fried corn cakes with cilantro avocado cream are the perfect appetizer or light dinner. Try these this summer with fresh corn from the garden!
Summertime is just around the corner, and that means it will be time for recipes with all the fresh produce. These corn cakes are a good way to use fresh corn, but if it’s not in season, frozen corn will work very well, too!
I love making these for a light lunch or as an appetizer. If you love cornbread, you will love these fritters. I love to make vegan cornbread to go with chili, but these fried cakes are a nice change of pace.
The avocado cream sauce just takes minutes to make, and it’s delicious. It’s great on these fried cakes, but also good on tacos or sweet potato quesadillas.
I think you’ll love this easy recipe!
Ingredient Notes
- Corn – Fresh or frozen corn kernels will work well in this recipe.
- Cornmeal – Use a finely ground yellow cornmeal for best results.
- Flour – I used white spelt flour, but you could also use all-purpose flour.
- Vegan Buttery Spread – We like Earth Balance Soy Free Vegan Buttery Spread. You should be able to use any brand that works for your dietary needs in this recipe.
Serving Suggestions
Serve these fritters with:
Disclosure: This post contains affiliate links.
Recipe
Fried Corn Cakes with Cilantro Avocado Cream.
Ingredients
For the corn cakes:
- ½ cup frozen corn kernels
- 3 Tablespoons vegan buttery spread
- ¾ cup yellow corn meal
- ½ cup white spelt flour
- 2 teaspoons baking powder
- 3 Tablespoons unsweetened applesauce
- 2 green onions chopped
- ½ Tablespoon sugar
- â…“ teaspoon salt
- ¾ cup non-dairy milk
- olive oil and buttery spread for frying
For the dressing:
- 1 avocado pitted and sliced
- ½ cup fresh cilantro
- 2 garlic cloves chopped
- 2 Tablespoons vegan mayonnaise
- 2 Tablespoons non-dairy milk
- ¼ teaspoon salt
- ¼ teaspoon pepper
- â…› teaspoon red pepper flakes
Instructions
- Place the vegan buttery spread and the frozen corn kernels in a large bowl and microwave on high for one minute.
- 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.
- 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.
- Heat about a Tablespoon of olive oil, and ½ Tablespoon of vegan buttery spread in a frying pan over medium heat.
- When the pan is hot, spoon the batter into the pan as you would when making pancakes.
- 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.
- Serve hot with the cilantro avocado sauce on top.
Notes
Nutrition
Katie
Delicious recipe!
Melanie
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
Becky
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
Kelly
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! :)
Kelly
Sure! Any non-dairy milk will be fine!
Leah
These look divine! I have a nut allergy, can I use rice or coconut milk instead of almond?
Shelley @ Two Healthy Kitchens
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!
Kelly
Thank you so much, Shelley! Lucky number 13! Good for you! :)
Katie @ Produce on Parade
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!
Kelly
We ate them all…will power is hard to come by around these things! :)
Natalie @ Tastes Lovely
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!
Kelly
Thanks, Natalie!
Allison
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!
Kelly
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?
Sarah@WholeAndHeavenlyOven
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. :)
Kelly
Thank you so much, Sarah!