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Mexican corn cakes with avocado and prawns
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Versatile corn cakes perfect for snacking or light dining.
Ingredients:
  • 2 avocados, chopped
  • 42.00 gm lime juice, plus wedges to serve
  • 37.60 gm sour cream
  • 125.00 ml chopped coriander leaves, plus extra coriander leaves to serve
  • 2 jalapeno chillies, seeds removed, chopped, plus extra sliced to serve
  • 150g plain flour
  • 4.00 gm baking powder
  • 20.00 gm caster sugar
  • 125ml milk
  • 320g corn cob
  • 125.00 ml thinly sliced spring onion
  • 36.40 gm olive oil
  • 20 cooked prawns, peeled (tails intact), deveined
Instructions:
  • Combine avocado, lime juice, sour cream, 1/4 cup coriander, 1 teaspoon cumin, and half of the chopped chili in a food processor. Pulse until a coarse paste forms. Set aside.
  • In a bowl, gently sift together the flour and baking powder. Next, incorporate the sugar, the leftover teaspoon of cumin, and a pinch of salt.
  • Whisk eggs and milk together gently in a separate bowl. Combine milk mixture with flour mixture, whisk until the batter is smooth and stiff. Stir in corn, spring onion, remaining chili, and chopped coriander. Season with salt and pepper, then mix everything together.
  • Heat oil in a large non-stick frypan over medium-high heat. Spoon 2 tablespoons of batter into the pan for each corn cake. Cook for 1-2 minutes on each side until golden and cooked through. Drain on paper towel and keep warm. Repeat with remaining batter. Serve corn cakes topped with avocado puree, prawns, sliced jalapeno, and extra coriander. Accompany with lime.

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