Chipotle Corn Cakes with Avocado and Goat Cheese
Chipotle Corn Cakes with Avocado and Goat Cheese
Sweet Corn
Sweet Corn Kernels
Chipotle Corn Cakes with Avocado and Goat Cheese
Chipotle Corn Cakes with Avocado and Goat Cheese

Next week I’m headed home for a book signing in Illinois (which, if you happen to be close to Galesburg, Illinois (a long shot, I know)- come see me!) and spending time with my family over the holiday weekend. There is a part of me that misses the lazy summer months in Illinois (minus the humidity, I don’t miss the humidity). And I miss the sweet corn. I think I offended a few people in California yesterday when I said nothing gets close to midwest sweet corn (because really, and sorry California, it doesn’t). I miss the peaches and cream corn that you buy out of an old, beat-up truck on the corner of the highway. To me, it’s such a summer tradition.

These corn cakes have been a summer staple since I started making them a couple years ago. However, I’m on another chipotle and avocado kick so I decided to jazz up the recipe with a pinch of chipotle pepper and a fresh avocado topping. Of course, I highly recommend the roasted zucchini topping from the original as well.

(PS- don’t forget to enter the OXO/Cookbook giveaway that ends tomorrow morning!)

Chipotle Corn Cakes with Avocado and Goat Cheese
Author: 
Serves: 2-3
 
Ingredients
  • Corn Cakes
  • 1 recipe for corn cakes
  • 1 teaspoon chipotle powder

  • Avocado
  • 1 ripe avocado
  • 1 tablespoon lime juice
  • 2 tablespoons minced red onion
  • 2 tablespoon minced cilantro
  • Sprinkle of salt and pepper
  • 1-2 ounces goat cheese
Instructions
  1. Make corn cakes as directed, adding the chipotle powder in with the flour.
  2. Remove the skin and pit from the avocado and cut into cubes. Toss with lime juice, red onion, cilantro, and salt/pepper. Top cooked corn cakes with avocado and finish with a sprinkle of goat cheese.
 

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