Sweet corn cakes and smashed avocado

I love brunch. It’s easily my favorite meal of the week, and I think it’s because if you are having brunch the likelihood is that you are not working, and you are in some good company. Thus I like making brunch-inspired meals that remind me of that feeling, even if I’m cooking it for myself. This recipe makes for a really healthy and satisfying brunch meal, or as a yummy appetizer. They are not corn fritters per se, more like little corn hotcakes. They are packed full of corn and have a slightly crispy crust on one side from some grated cheese, with a really refreshing smashed avocado salsa on top. Enjoy!

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Ingredients (makes 10 little corn cakes)
1 ear of corn (about 1 cup)
1/2 cup plain flour
1/2 tsp baking powder
1 egg
100ml milk, I used 2% fat
1/2 tsp salt
2 tbsp grated cheese
2 tbsp olive oil, for frying

1 large, ripe avocado
1 small lemon
1 small roma tomato
small wedge of yellow capsicum/bell pepper
5-6 basil leaves
1 tbsp olive oil
salt and pepper, to taste
cayenne pepper (optional)
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Dice the tomato into a fine dice (5mm cube or so). I left all the seeds in and put everything into a bowl.

 

Add the bowl some diced yellow capsicum (approximately 1/4 of the amount of tomato). Finely chop some basil leaves and add to the bowl, along with a dash of olive oil, some salt and pepper. Leave aside to marinate.

 

Scoop out the flesh of the avocado and smash roughly with a fork. This isn’t a dip, so I like to leave some chunks of avocado in. Squeeze the juice of one small lemon, and season with salt and pepper. I added a pinch of cayenne pepper to give it a little kick, but this is totally optional.

 

Add the marinated diced tomato and capsicum, draining the liquid so that the avocado mix does not get too watery. Keep in the fridge until serving.

 

It may just be my biased opinion, but I feel like the corns with mixed white and yellow kernels are crunchier in texture. The bottom line is, whatever the variety, nothing beats the crunch of fresh corn over canned or frozen corn (though, if it’s not corn season and you are craving corn cakes, they might just have to do).

 

Scrape the kernels off of the ear of corn into a large bowl.

 

To the corn add the plain flour, baking powder, egg and half of the milk. Adjust the mixture by adding more or all of the remaining milk until you have a smooth batter similar to pancake batter. (I added all 100ml, however I had a small egg, so I am leaving some room for adjustment.)

 

This is what my batter looked like. There’s lots of corn in there but enough liquid to hold it all together.

 

Heat 1 tablespoon of olive oil in a pan and scoop the batter into the pan. I like to make little ones that are about 2 tablespoons of batter each.

 

When bubbles form on the surface, sprinkle some grated cheese and flip.

 

You can omit the cheese if you want an even healthier version; but I like the slight crispiness and toasty flavor it adds. The proportions might have to be adjusted slightly, but I’m sure this would work with wholemeal flour, chickpea flour or corn meal instead of the plain flour.

 

Or, if you are extra hungry, add a poached egg or some bacon!

Open printable recipe here