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+ servings
A closeup of corn cakes topped with avocado and tomato

Corn Cakes with Avocado Tomato Relish

Pancakes from summer fresh corn? SIgn me up!
Course Side Dish
Cuisine American
Keyword easy recipes, summer recipes, weeknight dinner recipes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 24 servings
Calories 64kcal


For the corn cakes:

  • 3 eara corn shucked
  • 1 cup all-purpose flour
  • ½ cup cornmeal
  • ¼ cup red onion finely diced, optional
  • ¼ cup chopped cilantro
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Salt and pepper to taste
  • 2 large eggs lightly beaten
  • 2 tablespoons buttermilk
  • 2 tablespoons butter melted
  • Canola or vegetable oil for frying

For the relish:

  • 6-10 cherry tomatoes halved
  • 1 scallion minced
  • 2 tablespoons minced cilantro
  • 1 clove garlic minced
  • Juice of half a lime
  • teaspoons olive oil
  • teaspoons white wine vinegar
  • Salt and pepper to taste
  • 1 ripe avocado pitted and diced


  • Cut the corn from the cob into a large bowl. Place 2 cups of the corn into the food processor and pulse until slightly pureed, but still somewhat chunky. Return to the bowl with the remaining corn.
  • Add the flour, corn meal, onion, cilantro, baking powder, baking soda, and salt and pepper. Stir to combine.
  • Add the eggs, buttermilk, and butter and stir until just combined.
  • To make the relish, combine all of the ingredients into a small bowl, except for the avocado. Stir to combine everything. Store in the refrigerator for up to 2 days. Add the avocado just before serving, to prevent browning.
  • Heat a large skillet over medium heat. Add enough oil to cover the bottom of the pan and heat until it's sizzling hot.
  • Scoop tablespoons of batter into the hot pan, about 4 or 5 per batch. Do not over crowd the pan. Fry 1-2 minutes per side, until golden brown. Transfer to a paper towel lined dish.
  • Serve immediately with the relish. Ranch dressing is also yummy on these guys.


Calories: 64kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 40mg | Potassium: 92mg | Fiber: 1g | Vitamin A: 105IU | Vitamin C: 2.1mg | Calcium: 13mg | Iron: 0.5mg